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Shredded Brussels Sprouts, Kale, and Apple Salad

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This shredded Brussels sprouts salad with kale, apple, 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!

How to Make a Brussels Sprouts and Kale Salad

  • Shred, Slice, & Chop. Prep all the ingredients for the recipe (kale, Brussels sprouts, apples, walnuts, and parmesan).
  • Massage the leaves. 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.
  • Brown the nuts. Toast the walnuts in a small frying pan over medium-high heat for 3 minutes or until crispy and browned.
  • Combine all the ingredients. Add the apples, walnuts, and cheese to the salad.
  • Make the vinaigrette & dress the salad. Combine the lemon juice, 1 tablespoon of olive oil, and salt and pepper. Whisk briskly to combine. Drizzle dressing across the salad and toss to combine.

Tips for this Brussels Sprouts Salad

  • I recommend using Honeycrisp apples for this recipe. They are crisp and have a nice balanced sweet and acidic flavor.
  • The key is getting them thin enough that they don’t overwhelm the salad – definitely use a mandoline to cut them. You can use it to shred the Brussels sprouts as well!
  • If you are taking this salad to a holiday dinner, you can massage the leaves up to two hours before the event, but don’t add the apples till the last minute (they’ll brown – even if they still taste good).
  • If you want to make this recipe vegan just leave out the parmesan.

Best Thanksgiving Dinner Recipes

If you’re looking for healthy, delicious Thanksgiving or Friendsgiving recipes, you’ll love these recipes!

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

Here’s the mandoline I used to make this salad (mine is red, but I like the black one as well)! I also have these cut protection gloves because I slashed my fingers one too many times on the mandoline, so these gloves have been awesome!


Yield: 6 side salad servings

Shredded Brussels Sprouts Salad

Shredded Brussels Sprouts Salad

This salad is a deliciously savory, crispy dish that's a perfect side for a fall or winter meal.

Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes

Ingredients

  • 1 bunch 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 kosher salt & freshly ground 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.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 218Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 7mgSodium: 180mgCarbohydrates: 16gFiber: 4gSugar: 8gProtein: 6g
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