Brussel Honeycrisp Salad
This is one of my favorite recipes to pull out of my back pocket — either to wow a crowd at Thanksgiving that have never experienced this combination of natural flavors or nights I need a vegetable to go with dinner and have a bag of brussels sprouts I’ve been avoiding eye contact with because the thought of roasting them isn’t appealing. The best part? You don’t even have to turn on the oven!
One of the highlights of this salad is the shaved brussels sprouts base. When thinly sliced, brussels sprouts take on a delicate, slaw-like texture that’s light and crunchy rather than dense or bitter. The texture of this salad is further elevated due to the crunchy ingredients mixed in — sunflower seeds, pistachios and apples. The bacon adds a rich, savory flavor that compliments the pomegranate seed’s sweetness. Topping the salad off with a vinegar based dressing gives it a tang that is sweet and refreshing.
I often will use Honeycrisp apples for this recipe but you can use any variety you enjoy. White sharp cheddar also sets this salad apart rather than using orange. This is a favorite at Thanksgiving as it uses a lot of in season produce and adds such a bright, fresh complexity to your plate!
FAQs
How should I store the salad?
Store in an airtight container in the fridge for 3-4 days.
Can I make the salad ahead of time?
Yes, you can make the salad a day or two in advanced, but store the dressing separately. Add it just before serving to prevent the salad from becoming soggy.
How do I shave brussels sprouts?
You can buy brussels sprouts at the store already shaved or you can slice them thinly by hand or use a shredding disc attachment on a food processor.
Brusssel Honeycrisp Salad
Ingredients
- 1 lb brussel sprouts shaved
- 1 tbsp olive oil
- 1 tsp salt
- 4 slices bacon cooked & finely chopped
- ⅓ cup sharp cheddar cheese finely grated
- 1 Honeycrisp apple cored and chopped
- 1/2 + cup fresh pomegranate seeds
- 1/4 cup sunflower kernels
- 1/4 cup pistachios finely chopped
For the dressing:
- 1 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp creole or dijon mustard
- 2.5 tsp real maple syrup or honey
- 1 shallot minced
Instructions
- Prepare your dressing by combining all ingredients in a sealable jar and shake vigorusly to emulsify and combine.
- Add shaved brussel sprouts (buy pre-shaved or use a food processor/ mandolin slicer/ or slice carefully with knife) to a large bowl along with 1 tbsp of olive oil and 1 tsp of salt. Gently massage the oil and salt into the brussels until evenly distributed throughout.
- Add the remaining salad toppings. Add dressing right before serving and toss evenly to coat salad.
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