Shaved Brussels Sprouts and Apple Salad

Shanthi Appelo, MS, RD

| 1 min read

Simply shave and roast the Brussels sprouts, thinly slice the apples, then toss with your favorite vinaigrette alongside cranberries, pistachios and freshly grated parmesan. This recipe pairs well classic Thanksgiving main dishes like turkey and stuffing. Tossed in a vinaigrette, it’s a lighter salad dressing option featuring heart-healthy oil instead.

Total Time:

25 minutes

Prep Time:

15 minutes

Serving Amount
Ingredients

  • 1 pound Brussels sprouts

  • 1 Tbsp. olive oil

  • Salt and pepper to taste

  • 1⁄2 cup freshly grated parmesan

  • 1⁄3 cup dried cranberries

  • 1⁄3 cup pecans, chopped

  • Italian, classic or champagne vinaigrette to taste

Instructions
  • Step 1

    1. Preheat oven to 425 degrees F.

  • Step 2

    2. Clean Brussels sprouts then shave with a mandolin or shred with a knife.

  • Step 3

    3. On a baking sheet with parchment paper, add Brussels sprouts and toss with olive oil and salt and pepper to taste. Roast for 7-10 minutes, or until mostly golden and crispy.

  • Step 4

    4. Add all ingredients except dressing to a bowl and toss. Shave a little extra parmesan on top for garnish. If serving immediately, toss in vinaigrette. Otherwise, serve dressing on the side to preserve freshness until served.

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