Brussels Sprout Salad with Apples, Walnuts
A delightful salad from Once Upon a Chef - marinating the vegetables and apple ahead of time makes it sweet and tangy at the same time. Great for a potluck, as a first course or, top it with Parmesan cheese to make it a lunch on its own.
Here are more ideas for unique Side Dishes you'll love.
Servings: 8
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes, plus at least 30 minutes to soften in the refrigerator
Ingredients
1 1/2 pounds Brussels sprouts, shredded
1 large tart-sweet red apple, such as Honey Crisp, cored and chopped (no need to peel)
3 tablespoons minced shallots, from 1 large shallot
4 tablespoons extra virgin olive oil
4 tablespoons vegetable oil
6 tablespoons apple cider vinegar
3 tablespoons honey
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup walnuts, toasted if desired (see note) and coarsely chopped (optional)
3/4 cup thinly sliced or crumbled Parmigiano-Reggiano (optional)
Method
In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry.
When ready to serve, toss the walnuts and/or Parmigiano-Reggiano on the salad. Taste and adjust seasoning if necessary, then serve. Leftovers keep well in the refrigerator for 1 or 2 days but keep in mind that the flavors will dull the longer the salad sits; add a little more cider vinegar and vegetable oil to perk it up.
Serving options: sprinkle the salad with either toasted walnuts and/or grated Parmegianno.
Note: Toasting the walnuts isn't essential, but it brings out their flavor and makes them crunchier. To toast them, preheat the oven to 350°F and set an oven rack in the middle position. Arrange the walnuts in a single layer on a baking sheet. Bake, checking frequently, until lightly toasted and fragrant, 6 to 10 minutes. Transfer immediately to a plate and let cool.
A delightful salad from Once Upon a Chef - marinating the vegetables and apple ahead of time makes it sweet and tangy at the same time. Great for a potluck, as a first course or, top it with Parmesan cheese to make it a lunch on its own.
Here are more ideas for unique Side Dishes you'll love.
Servings: 8
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes, plus at least 30 minutes to soften in the refrigerator
Ingredients
1 1/2 pounds Brussels sprouts, shredded
1 large tart-sweet red apple, such as Honey Crisp, cored and chopped (no need to peel)
3 tablespoons minced shallots, from 1 large shallot
4 tablespoons extra virgin olive oil
4 tablespoons vegetable oil
6 tablespoons apple cider vinegar
3 tablespoons honey
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup walnuts, toasted if desired (see note) and coarsely chopped (optional)
3/4 cup thinly sliced or crumbled Parmigiano-Reggiano (optional)
Method
In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry.
When ready to serve, toss the walnuts and/or Parmigiano-Reggiano on the salad. Taste and adjust seasoning if necessary, then serve. Leftovers keep well in the refrigerator for 1 or 2 days but keep in mind that the flavors will dull the longer the salad sits; add a little more cider vinegar and vegetable oil to perk it up.
Serving options: sprinkle the salad with either toasted walnuts and/or grated Parmegianno.
Note: Toasting the walnuts isn't essential, but it brings out their flavor and makes them crunchier. To toast them, preheat the oven to 350°F and set an oven rack in the middle position. Arrange the walnuts in a single layer on a baking sheet. Bake, checking frequently, until lightly toasted and fragrant, 6 to 10 minutes. Transfer immediately to a plate and let cool.