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Welcome to my food blog! I document and photograph my favorite healthy recipes. Enjoy!

Shredded Brussels Sprouts, Kale, and Apple Salad

Shredded Brussels Sprouts, Kale, and Apple Salad

This shredded Brussels sprouts, kale, and apple salad is quick and easy to make!

It's full of crunchy bits (apple and toasted walnuts) and savory bits (olive oil massage kale and shredded parmesan). It's a wonderful green salad that makes an excellent side dish!

Shredded Brussels Sprouts, Kale, and Apple Salad Recipe. A delicious, vegetarian side salad | This Healthy Table

I used a delicious Honeycrisp apple for this recipe. This fall's apples have been wonderful! I love them as a snack, but in a salad they offer such a crisp, flavorful bite. The key is getting them thin enough that they don't overwhelm the salad. To do this, I used my trusty mandoline (I'm linking the one I have below). I love the consistency I get when I use it - it's perfect for stir-fry recipes or anything else you want to chop up a bunch of veggies for. I used it to shred the Brussels sprouts as well!

I'm going to try to post a few more recipes this week, but with Thanksgiving coming up, I might be less prolific than usual. I hope you've got some fun plans to either celebrate with family or have a Friendsgiving! 

I have a few recipes on the blog that I'd recommend you consider for your big dinner (in addition to this one):

And, of course, if you have any leftover turkey, I'd recommend any of these easy recipes for leftover turkey

Shredded Brussels Sprouts, Kale, and Apple Salad Recipe. A delicious, vegetarian side salad | This Healthy Table

I hope you enjoy this salad! Let me know if you make it, you can @thishealthytable on Instagram or Facebook


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Shredded Brussels Sprouts, Kale, and Apple Salad
This salad is a deliciously savory, crispy dish that's a perfect side for a fall or winter meal.
Ingredients
  • 1 bunch kale (I used red kale), thinly sliced
  • 2 cups shredded Brussels sprouts
  • 2 tablespoons olive oil
  • 2 honeycrisp apples, thinly sliced (1/8" on mandoline)
  • 1/2 cup roughly chopped walnuts
  • 1/2 cup shaved parmesan
  • juice of 1 lemon
  • 1 tablespoon olive oil
  • pinch of salt & pepper
Instructions
1. Combine the kale and Brussels sprouts in a large salad bowl and drizzle with 2 tablespoons of olive oil. Massage until the leaves become soft. 2. Toast the walnuts in a small frying pan over medium-high heat for 3 minutes or until crispy and browned. 3. Add the apples, walnuts, and cheese to the salad. 4. Combine the lemon juice, 1 tablespoon of olive oil, and salt and pepper. Whisk briskly to combine. 5. Drizzle dressing across the salad and toss to combine.
Details
Prep time: Cook time: Total time: Yield: 4 servings

Nutrition Information per serving

295 calories | 20 grams fat | 12 grams sugar | 10 grams protein |

Here's the mandoline I used to make this salad (mine is red, but I like the black as well)! I also have these cut protection gloves because I slashed my fingers one too many times on the mandoline (sometimes I zone out when I get into the rhythm of slicing - yikes!). My husband got me these gloves and they've been awesome!

Please note - these are affiliate links, which means I'll make a small portion of the profit if you purchase something, at no extra cost to you! Thanks for supporting This Healthy Table. 

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