Apple and Brussels Sprout Salad

January 12, 2011


Author Notes: Another permutation of my Brussels Sprout Salad, which I never tire of and could eat every day. Here, I've changed the dressing to an apple cider vinaigrette. One apple was just right for me, but have an extra apple handy, in case you'd like to add more. - mrslarkinmrslarkin

Food52 Review: This recipe can be described in a single word: addictive! Now I understand why mrslarkin could eat this every day. I too could eat this daily and not tire of the variety of tastes and textures it provides. In one bite you will be treated to a flavor explosion that is all at once sweet, salty, and crunchy. As a bonus, it is good for you too! sticksnscones

Serves: 2 or 3

Ingredients

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon apple cider or apple juice
  • 6 tablespoons olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • kosher salt
  • fresh cracked black pepper
  • 1 large Golden Delicious apple, quartered, peeled, cored
  • 2 teaspoons fresh squeezed lemon juice
  • 1 10-ounce tub Brussels sprouts
  • 1/2 cup diced red onion
  • 1/2 cup dried cranberries
  • 1/2 cup chopped toasted pecans
  • 1/2 cup chopped crisp bacon
In This Recipe

Directions

  1. For the vinaigrette, place the vinegar, apple cider or juice, olive oil, honey, mustard and a pinch of salt and pepper into a jam jar or Mason jar. Close lid tightly and shake the jar like mad to emulsify. Set aside.
  2. Trim Brussels sprouts. Snap off the dry and/or spotted outer leaves and cut off the hard stem. Fit the food processor with the slicing disk and slice all the Brussels sprouts. Continue until all your Brussels sprouts are sliced. Remove to a large mixing bowl. Fluff and separate the slices with your fingers. Set aside.
  3. Alternatively, slice the Brussels sprouts with a mandoline, or with a knife.
  4. Next, fit the food processor with the shredding disk and grate the apple quarters. Dump onto the Brussels sprouts and sprinkle the apples with lemon juice.
  5. Add onion, cranberries and pecans. Toss. Add half the vinaigrette. Mix well. Taste for salt and pepper, and add more vinaigrette if desired. Sprinkle the chopped bacon over the salad just before serving.

More Great Recipes:
Salad|Vegetable|Vinegar|Lemon Juice|Mustard|Pecan|Fruit|Apple|Bacon|Honey|Fall|Gluten-Free

Reviews (17) Questions (0)

17 Reviews

gingerroot January 17, 2011
YUM! Can't wait to make this.
 
Author Comment
mrslarkin January 17, 2011
Thanks, gingerroot!! Let me know how it turns out!
 
JoanG January 13, 2011
Oh my, what a great combination. Can't wait to try it!
 
Author Comment
mrslarkin January 13, 2011
Thanks, JoanG! Let me know if you do!
 
Midge January 13, 2011
You've got some of my favorite ingredients in here. Sounds great!
 
Author Comment
mrslarkin January 13, 2011
Thank you, Midge!!
 
TheWimpyVegetarian January 12, 2011
Love it!! Saved it to try it.
 
Author Comment
mrslarkin January 13, 2011
Thanks, ChezSuzanne!! Let me know if you do!
 
hardlikearmour January 12, 2011
Yay! I've been keeping my eyes peeled for your recipe. Sounds great!
 
Author Comment
mrslarkin January 12, 2011
Thank you so much, hla!!
 
Lizthechef January 12, 2011
Love your "basic" Brussels sprouts salad and this tasty version!
 
Author Comment
mrslarkin January 12, 2011
Thanks, Liz. I even got Sconeman to eat this, which is pretty incredible.
 
TasteFood January 12, 2011
That sounds so good. The bacon is the clincher.
 
Author Comment
mrslarkin January 12, 2011
Thanks, TasteFood! What is it about bacon?
 
TasteFood January 12, 2011
I don't know, but I'm going with it.
 
drbabs January 12, 2011
yum
 
Author Comment
mrslarkin January 12, 2011
thanks, drbabs. it was. ;-)