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Author Notes: Crunchy apples and Brussels sprouts combine with dried cranberries, cheddar, and shallots in this tasty salad topped with a bright citrus dressing. —tasty seasons
- 16 ounces Brussels sprouts
- 8 ounces cooked, shredded chicken
- 2 crisp, tart apples, diced (such as Macoun, Honeycrisp, or Granny Smith)
- 3 ounces dried cranberries
- 1 shallot, thinly sliced then diced
- 2 ounces pecans, toasted and broken into pieces
- 2 ounces extra sharp cheddar cheese, coarsely grated
- Zest from half an orange (optional)
- Rinse the Brussels sprouts. Cut off the ends and remove any damaged leaves. If you have a food processor, set it up with the slicer blade and enjoy the pure joy of dropping the sprouts down the shoot. If you don't have a food processor, thinly slice the sprouts (a sharp knife or mandolin works well). Once the Brussels sprouts are all sliced, give them a good bath in a salad spinner or large bowl to get all the trapped grit out. Spin or drain and pat them dry.
- Combine all of the salad ingredients in a large bowl. Top with dressing and toss to coat.
- Juice from 1 grapefruit
- 1 teaspoon Dijon mustard
- 2 ounces extra virgin olive oil
- Combine all of the dressing ingredients in a jar and shake to combine. Taste and adjust as necessary.
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall