Probably Polka Dots Fabulously Fresh Thanksgiving Side: Shaved Brussels Sprouts Salad with Apples | Probably Polka Dots

06 November 2017

Fabulously Fresh Thanksgiving Side: Shaved Brussels Sprouts Salad with Apples

Thanksgiving, especially in the South, can be a bit...heavy. There's cream of something in everything, potatoes rule the roost, and pie takes the cake. While I absolutely love all of the hearty foods that we're about to indulge in, I also like an opportunity to have something a little lighter. 

Brussels sprouts are one of my favorite vegetables, and we're in the thick of the season. In fact, Trader Joe's has huge stalks of sprouts proving their freshness. Between loads of sprouts and the abundance of apples, this simple shaved Brussels sprouts salad will be a Thanksgiving showstopper and have guests hungry for more. 

Shaved Brussels Sprouts Salad with Apples 

For the salad, you will need:

- Several hearty handfuls of Brussels sprouts, trimmed
- 1/4 cup of dried cranberries 
- 1/4 cup toasted pecans 
- 2 apples, chopped
- 1 shallot 
- olive oil for frying shallots 

For the dressing, you will need:

- 2 tablespoons olive oil 
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijion 
- salt and pepper to taste 

To prepare:

Mix salad dressing ingredients together and set aside. 

Using a food processor, shred Brussels sprouts using the shredding attachment. If you do not have a processor, cut your sprouts into thin slices using a knife or a mandolin. 

Add shaved sprouts to a large bowl and add remaining ingredients up until shallot. Gently toss and refrigerate. 

Slice shallots into thin rings. Add enough olive oil to a small pan and fry shallots until they are crisp. This goes quickly, so pay attention as not to burn. Allow shallots to dry on a paper towel. 

Just before serving, pour dressing over salad and gently toss. Top with fried shallots. 

Note: If you aren't into shallots, feel free to use pancetta in it's place. Simply fry like bacon over a pan. I love adding a little salty crunch, and either the shallots or pancetta works well! 

*recipe modified from Iowa Girl Eats


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