In the tapestry of culinary creations, apple brussels sprouts salad stands as a symphony of flavors, textures, and vibrant colors. This delectable dish weaves together the sweet crunch of apples, the earthy notes of brussels sprouts, and the tangy brightness of a zesty dressing. Whether served as a refreshing starter or a hearty side, this salad promises a delightful journey for your palate. As you embark on this culinary adventure, let us guide you through the essential steps to crafting the perfect apple brussels sprouts salad, ensuring that each bite bursts with a harmonious blend of flavors.
Check out the recipes below so you can choose the best recipe for yourself!
BRUSSELS SPROUTS & APPLE SALAD
I made this recipe from the Healthy Heart Cookbook. This is really good and with just a few calories. Brussels sprouts are in prime form when the heads are hard and the leaves tighly bunched. If you can't find them fresh, thawed frozen sprouts work well in this tangy, crunchy salad.
Provided by Boomette
Categories < 15 Mins
Time 14m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the walnuts in a small, dry frying pan over medium-high heat. Cook, stirring often, until fragrant and lightly toasted, 3-5 minutes. Immediately transfer to a plate to cool and set aside.
- In a large bowl, whisk together the yogurt, maple syrup, salt, pepper, and 1 teaspoon of the lemon juice. In a small bowl, toss the apple slices with the remaining 1 teaspoon lemon juice and stir into the yogurt mixture. Set aside.
- In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the brussels sprouts and steam until tender-crisp, about 4 minutes. Let cool slightly.
- Add the brussels sprouts to the bowl with the yogurt mixture and apples and toss gently to coat.
- Divide the salad among individual plates and sprinkle with the lemon zest and toasted walnuts. Serve immediately.
Nutrition Facts : Calories 92.2, Fat 2.8, SaturatedFat 0.3, Cholesterol 0.6, Sodium 181.7, Carbohydrate 15.1, Fiber 2.9, Sugar 9.8, Protein 3.9
APPLE-BRUSSELS SPROUTS SALAD
Combine apples and Brussels sprouts into one yummy Apple-Brussels Sprouts Salad! Apple cider vinegar adds a autumn taste to this Brussels sprouts salad.
Provided by My Food and Family
Categories Vegetable Recipes
Time 15m
Yield 10 servings, about 3/4 cup each
Number Of Ingredients 8
Steps:
- Mix dressing, mayo and vinegar until blended.
- Combine remaining ingredients in large bowl.
- Add dressing mixture; mix lightly.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
BRUSSELS SPROUTS, APPLE AND BROWN RICE SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the olive oil, vinegar, lemon juice, mustard and ginger. Season with a pinch of salt and a twist of black pepper.
- To shave the Brussels sprouts, use a food processor fitted with the slicing blade, a mandoline or a very sharp knife and a steady hand. Add the shaved Brussels sprouts to the bowl with the vinaigrette.
- To the shaved Brussels sprouts, add the apple, brown rice and parsley and toss together. Taste and add salt and pepper if needed.
BRUSSELS SPROUTS SALAD WITH APPLES AND WALNUTS
Raw brussels sprouts can stand up to the boldest and most assertive of flavors. Pair the shredded sprouts with a garlicky lemon dressing, plenty of aged Parmesan and crushed toasted walnuts. Toss in something crispy and sweet (apples and pears are ideal) and a bit of something fresh (mint and pomegranate) for a balanced bite.
Provided by Alison Roman
Categories vegetables
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Toast walnuts in a skillet over low heat, shaking pan frequently, until evenly toasted and fragrant, 5 to 8 minutes. Transfer nuts to a cutting board and chop.
- Remove all outer leaves from the brussels sprouts (reserve cores for roasting or pickling) and place in a large bowl with garlic, 2 tablespoons lemon juice, 1/4 cup Parmesan and season with salt and pepper. Massage leaves until they are all evenly coated. Let sit about 5 minutes. (This will help them soften.)
- Add walnuts, fennel, apple and pomegranate seeds (if using) to brussels sprouts and toss to coat. Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired. Garnish with shavings of Parmesan.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 6 grams
ROASTED APPLES AND BRUSSELS SPROUTS
Apple, onion, and Brussels sprouts are roasted together with a hint of lemon. My wife and I can go through an entire tray of these by ourselves. Yummo!
Provided by Jacob French
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.
- Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 12.1 g, Fat 4.6 g, Fiber 2.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 28.6 mg, Sugar 7.2 g
ROASTED BRUSSELS SPROUT AND APPLE SALAD
Provided by Andrea Bemis
Categories Salad Side Roast Thanksgiving Vegetarian Dinner Blue Cheese Apple Fall Healthy Brussels Sprout Self Pescatarian Wheat/Gluten-Free Peanut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Grease a baking sheet with 1 teaspoon oil. In a bowl, combine brussels sprouts, apple, onion and remaining 1 tablespoon oil; toss to coat. Roast on baking sheet, turning once, until sprouts are brown and tender, 25 to 30 minutes. In a bowl, whisk together tahini, vinegar, syrup, miso, red pepper and 1/4 cup plus 1 tablespoon water until smooth; set aside. Heat a large skillet over medium heat. Toast hazelnuts 3 to 5 minutes, stirring occasionally. Divide spinach, sprout mixture, hazelnuts, blue cheese and tahini dressing among 4 plates. Season with salt and black pepper.
Tips:
- Choose firm, bright green Brussels sprouts: Avoid any with yellowing or wilted leaves.
- Trim the Brussels sprouts: Cut off the stem end and any discolored outer leaves.
- Slice the Brussels sprouts thinly: This will help them cook evenly and absorb the dressing.
- Roast the Brussels sprouts until tender and slightly browned: Keep an eye on them so they don't burn.
- Use a variety of apples: This will add different flavors and textures to the salad.
- Make the dressing ahead of time: This will allow the flavors to meld.
- Serve the salad warm or at room temperature: It's also delicious served cold.
Conclusion:
This Apple Brussels Sprouts Salad is a delicious and healthy side dish that is perfect for any occasion. The roasted Brussels sprouts are tender and slightly browned, while the apples add a sweet and crunchy contrast. The dressing is tangy and flavorful, and it brings all the ingredients together perfectly. This salad is sure to be a hit with everyone who tries it!
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