Brussels Sprout, Apple & Pumpkin Seed Salad Recipe

We are getting ready for Thanksgiving, less than a week away and this Saturday is the market to get food for your feast. At the market there will be turkeys and potatoes, squash, onions, carrots, celery, herbs, lots of other meats and veggies, eggs, honey, maple syrup, jellies, baked goods, coffee, chocolate, to name a few. There are many successful ways to cook a whole turkey – though they are a tricky type of meat to prepare well. One resource to look at is linked here: https://www.foodsafety.gov/blog/2016/11/wash.html

As popular as turkeys are for the main course, the side dishes are often the favorites. Here is a suggestion for a salad that will be a crunchy and bright compliment to the traditional turkey, mashed potatoes, green bean casserole.  It would be delicious with left-overs too.

Kale salads are so popular now but Brussels sprouts leaves are just as delicious! Be sure to look for bright green sprouts with no yellowing leaves. They are often available in farmers markets or some supermarkets still on their stalks.

Overview

  • Prep Time: 25 minutes
  • Yield: Six servings

Tools

Ingredients

  • 12 ounces Brussels sprouts
  • 1 red apple
  • 3 Tablespoons chopped shallots
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons maple syrup
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt (or to taste)
  • Freshly ground black pepper to taste
  • 6 Tablespoons olive oil (not extra virgin)
  • 6 Tablespoons dried cranberries
  • 6 Tablespoons toasted pumpkin seeds

Instructions

  1. Trim the stem ends off of the Brussels sprouts, and then cut a “V” into the stem ends which will help to release the leaves. Pull off the leaves and place them into a large bowl.*
  2. Quarter the apple, and then core it. Cut the wedges in half then slice. Add to the bowl.
  3. Whisk shallots, balsamic vinegar, maple syrup, mustard, salt and pepper in a medium bowl. Drizzle in olive oil and whisk until blended.
  4. Add the dressing to the bowl with the Brussels sprouts and apple. Add the dried cranberries and toss to mix and coat.
  5. Arrange the salad on salad plates and sprinkle with pumpkin seeds

Notes:

*Taste the leaves and if they are tender they will be delicious raw. If not, bring a large pot of salted water to a bowl and blanch them for a few seconds until they turn bright green. Drain and rinse with cold water. Blot dry and proceed with the recipe. Crumbled crisp-cooked bacon would be a delicious addition to this salad!

BY TERRY GRIECO KENNY  is a recipe developer, food writer and food stylist. As a magazine food editor in NYC, she developed and styled hundreds (if not thousands!) of recipes, and has contributed to over 15 cookbooks and 10 magazines. It may sound like a super-busy life, but with her only son Jack now away at college, cooking up a storm in the kitchen certainly helps take her mind off the empty nest blues!

October 10, 2015