Brussels Sprouts Kale Honeycrisp Apple Salad with Maple Cider Dressing
User Reviews
5
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Prep Time
25 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
401 kcal
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Cuisine
American, Canadian, Vegetarian, gluten-free
Brussels Sprouts Kale Honeycrisp Apple Salad with Maple Cider Dressing
Description
The Brussels Sprouts Kale Honeycrisp Apple Salad with Maple Cider Dressing combines finely chopped Brussels sprouts, kale, and cabbage for a crunchy green base. A maple cider vinaigrette made with olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, garlic, salt, and fresh black pepper dresses the greens and softens their texture with a brief marinating period.
Honeycrisp apples add a juicy sweetness and crisp texture contrasted by thin red onion slices, supporting dried cranberries for tartness. Crumbled gorgonzola cheese introduces creamy, pungent notes. The salad is topped with a maple-salted pecan and pumpkin seed crunch, baked till toasted and sticky, adding a sweet and nutty texture.
This salad suits seasonal meals or vegetarian menus and benefits from time to allow the dressing to mellow and soften the greens. Variations accommodate different cheese types or the exclusion of cheese to make it vegan. Adding roasted butternut squash or sweet potatoes can enhance the dish’s warmth and heartiness, while substituting pears for apples is a fresh alternative best served immediately.
Ingredients
- For the maple cider dressing:
- ¼ cup olive oil
- 3 tablespoons apple cider vinegar
- 1-2 tablespoons pure maple syrup amount depends on sweetness preference for salad dressing
- 1 teaspoon Dijon mustard grainy
- 1 garlic clove, minced
- ½ teaspoon salt
- black pepper freshly ground
- FOR THE SALAD:
- 8 ounces Brussels sprouts stems and outer yellow leaves removed
- 2 cups kale very finely chopped; stems removed
- 1 cup red cabbage or green cabbage; shredded
- 2 honeycrisp apples medium-large; sliced
- ¼ red onion thinly sliced; amount not specified
- ⅓ cup dried cranberries or dried cherries
- ⅓ cup gorgonzola cheese crumbled
- For the salted pecan pumpkin seed crunch:
- ⅓ cup pecans or walnuts; chopped
- ⅓ cup pumpkin seeds
- ½ tablespoon pure maple syrup
- ¼ teaspoon salt
Instructions
- In a medium bowl, whisk together the ingredients for the dressing: olive oil, apple cider vinegar, pure maple syrup, dijon mustard, minced garlic, salt and freshly ground black pepper. Taste and add a little more maple syrup if you like a sweeter dressing.
- Next, shred your brussels sprouts: shave the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice. Add shredded brussels sprouts to a large bowl.
- In the large bowl with the brussels sprouts, add the shredded kale and cabbage and pour dressing over. Use tongs or clean hands to mix everything together for 1-2 minutes. It may seem long but this helps to break down the kale and evenly distribute the flavor of the dressing. Allow it to sit and marinate while you make the pecan pumpkin seed crunch.
- To make the pumpkin pecan crunch: place pecans and pumpkin seeds in a skillet over medium heat. Toast for 3-5 minutes, stirring frequently until they turn slightly golden brown and fragrant, then turn off heat and immediately add in maple syrup and a pinch of sea salt. Stir for 30 more seconds to coat, then transfer to a plate or piece of parchment paper to cool for a few minutes. Some of the nuts will slightly stick together but this is what we want for the ‘nut crunch’ in the salad. Allow to cool for 5 minutes.
- Add the sliced apples, red onion and dried cranberries/cherries and gorgonzola to the salad and toss to combine. Sprinkle the nut mixture on top and toss again. If you are serving the salad later, I recommend leaving the nut mixture out until you are ready to serve so it stays nice and crunchy. Enjoy!
Notes
- Substitute gorgonzola with goat cheese, feta, shredded Parmesan, or white cheddar if preferred.
- Add 2 cups of diced roasted butternut squash or sweet potatoes for extra warmth and flavor.
- Pears can replace apples but tend to soften, so eat the salad promptly.
- Omit the gorgonzola to make this salad vegan friendly.
- For a nut-free version, increase the amount of pumpkin seeds and omit pecans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 401cal | 20% |
| Carbohydrates | 36.6g | 12% |
| Protein | 8.6g | 17% |
| Fat | 27.5g | 42% |
| Saturated Fat | 5.1g | 26% |
| Fiber | 7.3g | 29% |
| Sugar | 24.2g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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