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Brussels Sprouts and Apple Salad
Prep Time
1 hr
Prep Notes
You can decrease the prep time if you have a food processor or a mandolin to shred the brussels sprout and slice the apples.
Yields
6 servings
Ingredients
For the salad:
- 1 pound of brussels sprouts, trimmed and thinly shredded
- 1 bunch of kale, stems removed and leaves finely chopped
- 2 medium apples, cored and thinly sliced (use honeycrisp, gala, sweetango or fuji)
- 1/2 cup of dried cranberries
- 1/3 cup of toasted pecans (put pecans in the oven for 5 minutes at 350 degrees)
- 1/4 cup of crumbled gorgonzola cheese or avocado
- 4 slices of bacon (use the one with no added sugar)
For the dressing
- 1/4 cup of olive oil
- 1/4 cup of freshly squeezed lemon juice
- 1 garlic clove, minced
- 1 teaspoon of honey or coconut sugar
- salt and pepper to taste
Directions
- In a medium bowl, whisk together the olive oil, lemon juice, garlic, sugar and salt. Set aside.
- In a separate large bowl, toss together shredded brussels sprouts and kale and massage it with your hands as you slowly pour in the dressing for about 5 minutes. Cover and place in the refrigerator for at least 1 hr.
- Once it is ready to serve, toss in apple slices, cranberries, pecans and bacon.
- Finally, garnish with crumbled gorgonzola or avocado.
- Serve immediately and season with freshly ground black pepper.