Shaved Brussels Sprouts and Apple Salad with Citrus Vinaigrette

This salad takes the flavors of fall and combines them into one simple side dish. We've had a mandolin for quite a while and don't use it as often as I would like. It made shredding the brussels sprouts incredibly quick and easy which added nice texture to the salad. Raw brussels sprouts are best enjoyed very thinly sliced like in this recipe, otherwise, they seem a little too fibrous to me.

The dressing for the salad is light and adds a lot of flavor to the salad, you could add additional mix-ins based on what you have on hand -- kale; pomegranate, and other apples or citrus fruits would all be great in this salad.

Slightly adapted from Some The Wiser

Pair with: Kerrygold Potato Soup with Rosemary Butternut Biscuits and Hot Buttered Rum.

-1 pound Brussels Sprouts, trimmed and sliced on a mandolin
-1 large granny smith apple, with peel, thinly sliced
-1/2 cup diced pecans
-1 orange, segmented and sliced 
-1/2 cup shredded Pecorino Romano cheese

For the Dressing
-1 tablespoon fresh lemon juice
-2 tablespoons fresh orange juice
-1/2 teaspoon finely grated lemon zest
-1/2 teaspoon finely grated orange zest
-1 teaspoon Dijon mustard
-2 tablespoons balsamic vinegar
-1/4 cup extra virgin olive oil
-1/4 teaspoon salt

In a small bowl whisk together all of the dressing ingredients. In a large salad bowl, toss together the sliced Brussels Sprouts, apple pieces, and pecans. Add the dressing and toss gently until well coated. Top with Pecorino Romano and freshly ground pepper. I added additional apple slices around the outside of the salad, but that's optional.


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