This Brussel Sprout salad has been making the rounds of Pinterest lately, and it is certainly pin-worthy. If you haven’t tried raw Brussel Sprouts, you must. They are nothing like their boiled or steamed cousins–no stench of cruciferous vegetables in this dish. This salad is fresh and sweet. The apples and cranberries make it sweet, the cheese provides the saltiness and the walnuts give it a nice crunch. Try it soon while sprouts are still in season.
I used the slicing disc in my food processor first to shave the sprouts, then switched to the large grating disc for the apples and the Parmesan.
- 6 cups shaved Brussel sprouts
- 1 Granny Smith apple, grated and tossed with 2 tsp lemon juice to prevent browning
- 2 green onions, thinly sliced
- 1/2 cup dried cranberries (or pomegranate seeds)
- 1/2 cup toasted walnuts
- 3/4 cup grated Parmigiano Reggiano or Pecorino cheese
- 3 Tbsp. apple cider vinegar
- 2 Tbsp. pure maple syrup
- 1/4 cup EV olive oil
1. Toast the walnuts either quickly in a dry frying pan, or on a baking sheet at 400 degrees F. for about 5 minutes. Watch carefully and remove from oven promptly as they will continue to brown on the baking sheet.
2. Wash and trim the Brussel sprouts. Using the slicing disc of a food processor, a mandoline, or a very sharp knife, shave them thinly and transfer to a large bowl.
3. Grate the apple and toss with lemon juice. Add to the shaved sprouts.
4. Slice the onion and add.
5. Add the cranberries to the bowl.
6. Whisk together the apple cider vinegar, maple syrup and olive oil. Toss the salad with this dressing. Let stand to allow flavours to blend.
7. Just before serving, add the cheese and walnuts and toss together.
8. Enjoy, knowing you are eating one of the healthiest foods available. Beside the many nutritional benefits of cruciferous vegetables, Brussel Sprouts are also a good source of Vitamin K, which helps your body to absorb calcium.