Shaved Brussels Sprout Salad with Apples and Dates
User Reviews
4.9
Shaved Brussels Sprout Salad with Apples and Dates
Description
Shaved Brussels Sprout Salad with Apples and Dates features finely sliced Brussels sprouts and kale as the leafy base. The dressing blends olive oil, apple cider vinegar, maple syrup, salt, and shallot to add acidity and sweetness. Massaging the dressing into the greens tenderizes them and enhances flavor absorption. Once dressed, chopped apples and dates contribute a sweet and fresh contrast, while roasted hazelnuts introduce a nutty crunch. The combination balances textures from crisp to soft and flavors from tangy to sweet.
The salad is served fresh to maintain its crispness and is suitable as a side or light meal. It benefits from immediate consumption as the apples may brown and the greens soften further over time in the fridge. Roasting the hazelnuts brings out their flavor, but pre-roasted can be substituted for convenience.
This recipe yields about 6 cups and keeps chilled for up to 24 hours, though some textural changes are expected with storage.
Ingredients
DRESSING
- 4 Tbsp olive oil
- 2 ½ Tbsp apple cider vinegar
- 2 tsp maple syrup
- 1/4 tsp salt sea salt
- 2 Tbsp shallot finely chopped
SALAD
- 4 cups brussels sprout 3/4 lb Brussels sprouts yield ~4 cups, thinly sliced
- 2 cups kale purple kale is pretty! // or sub more Brussels sprouts, finely chopped, stems removed
- 1 cup apple Pink Lady or other crunchy, sweet-tart apples are best // 1 medium apple yields ~1 cup, chopped
- 4 pitted date 4 medjool dates yield ~1/2 cup, Medjool variety, finely chopped
- 1/4 cup hazelnut see instructions if using raw, chopped, roasted
Instructions
- Optional: If using raw hazelnuts, roast whole hazelnuts on a bare baking sheet at 350 F (176 C) for 12-15 minutes or until fragrant.
- Prepare dressing by adding olive oil, apple cider vinegar, maple syrup, salt, and shallot to a small jar with a lid and shaking to combine. Or, add to a bowl and whisk. Set aside.
- Trim the Brussels sprouts, halve them lengthwise, and slice very thinly with a knife or the slicing disc on a food processor.
- Add the Brussels sprouts and kale to a large mixing / serving bowl, shake or whisk the dressing again, and add about half of it. Then massage with clean hands for 1-2 minutes to infuse the Brussels sprouts and kale with the dressing and make them easier to chew and digest.
- Add the remaining salad ingredients (apples, dates, and roasted hazelnuts) and the remaining dressing. Toss to coat, breaking any clumps of dates up into small pieces. Enjoy!
- Best when fresh. Leftovers will keep in the refrigerator for 24 hours, but the apple will start browning and the veggies may get a little soggy. Not freezer friendly.
Notes
- The salad serves approximately 6 cups and is best eaten fresh to retain texture and color.
- Roasting raw hazelnuts enhances their flavor but store-bought roasted nuts can also be used.
- Massaging the dressing into the greens softens them, improving chewability and digestion.
- Leftovers can be refrigerated for up to 24 hours, though the apples will brown over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(Servings)
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 227 | 11% |
| Carbohydrates | 28.5g | 10% |
| Protein | 5.3g | 11% |
| Fat | 12.4g | 19% |
| Saturated Fat | 1.5g | 8% |
| Polyunsaturated Fat | 1.6g | 9% |
| Monounsaturated Fat | 8.8g | 44% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 132mg | 6% |
| Potassium | 664mg | 14% |
| Fiber | 6.9g | 28% |
| Sugar | 17.2g | 34% |
| Vitamin A | 1306IU | 26% |
| Vitamin C | 107mg | 119% |
| Calcium | 90mg | 9% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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