This shaved Brussels sprout salad combines thinly sliced sprouts with apples, bacon, candied pecans, and feta for a mix of texture and flavor. The sprouts are lightly cooked to keep their structure, while the apples add a fresh contrast. Finished with a simple apple vinaigrette, this recipe is easy to prepare and works well as a side or a lighter meal option.
A crisp salad with layered textures and a light apple vinaigrette
Ingredients
- 2 pounds of Brussels sprouts, washed, dried, and sliced thinly
- ½ cup candied pecans
- 2 Autumn Glory apples, thinly sliced or diced
- 3 strips of bacon, cooked and crumbled
- ½ cup dairy-free feta, crumbled
- ⅓ cup dried cherries or cranberries (optional)
- Sea salt to taste
- Cracked black pepper to taste
Easy Apple Vinaigrette
- ½ Autumn Glory apple, diced
- ⅓ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- Juice of 1 lemon
- 2 tablespoons light agave nectar
- 1 clove garlic
- 5 tablespoons Dijon mustard
- ½ tsp garlic powder
- Sea salt to taste
- Cracked black pepper to taste
Directions
- Slice Brussels sprouts as thinly as you can with a sharp knife or mandolin.
- Coat a large wok or skillet with nonstick cooking spray and heat over medium heat.
- Once hot, add Brussels sprouts and continuously toss around for approx. 2 minutes. Remove from the heat before the Brussels sprouts wilt; make sure they retain their color and texture.
- Add all salad ingredients to a large mixing bowl and toss together.
- Add dressing, if desired, and toss/coat the salad again well.
Recipe created by Fit Foodie Le for Superfresh Growers.
