If you’re looking for a healthy yet delicious salad that’s full of flavor and nutrients, look no further than my Shredded Brussels Sprouts and Apple Salad! It’s great as an appetizer at home or at a potluck, or as a light lunch. I think you’re really going to love how the crunchy Brussels sprouts and apples pair with the butternut squash and a tangy homemade vinaigrette dressing.
You know how side dishes are so difficult to conjure up? I mean you get the main course all planned out and then you run out of imagination when it comes to side dishes. UNLESS you go to Whole Foods and you start foraging around in the produce department and you stumble upon (not really stumble because that would suggest I was drinking while grocery shopping…) all of the pre-cut vegetables that are just right there ready to be picked. Like from a garden. But they are in cellophane bags. Best time savers ever! Take shredded Brussels sprouts. (Like the ones I used in this Shredded Brussels Sprouts and Apple Salad.) Do you really want to cut off the stems, wash them and shred them. Every last one of them. Why would you do that?
Back to my shopping discussion. I got sidetracked because I got so excited! They have zoodles you don’t have to zoodle. Fruit that is all cut up. Put aside for a second the fact that the fruit costs a million dollars a package. If you are in a hurry and you need to pack school lunches, you pay the money and just ignore the online shopping emails you get for a day or so.
So back to this Shredded Brussels Sprouts and Apple Salad. Forgot to stay on message. I hate that term, “on message”. Back to my thoughts. All you have to do with these shredded brussels sprouts is blanch them in boiling hot water for 30 seconds, shock them in cold water, and dry them thoroughly. Set them aside while you make the butternut squash.
Buy pre-packaged butternut squash cubes, toss them in a bit of olive oil, salt and maple syrup and cook the heck out of them for 25 minutes at 400 degrees on a parchment-lined sheet pan. Stir them once so they don’t burn.
While the squash is baking, julienne the apple (I used a Honeycrisp because it is my favorite. Very crisp. Get it?). Toss the Brussels sprouts together with the warm butternut squash and about 1/3 cup of dried cranberries. You can toss in some toasted walnuts or pecans in case you like nuts. Why would anyone like nuts? Just kidding.
When the Shredded Brussels Sprouts and Apple Salad is all sitting there in the bowl looking undressed and embarrassed, you can whip up a nice dressing by combining in a small food processor 1/2 of a shallot, some parsley leaves, 1 tablespoon Dijon mustard, 3 tablespoons maple syrup, 1/2 teaspoon salt, 4 tablespoons extra virgin olive oil and 3 tablespoons white balsamic vinegar (or apple cider vinegar). Taste to be sure the balance of sweet and sour is perfect and adjust by adding a bit more vinegar or maple syrup. Or both.
Toss the nice warm Shredded Brussels Sprouts and Apple Salad with the dressing and serve while it is still warm or at room temperature.
And there you have another addition to your side dish list because if you are like me, you are alwasy searching for said things…….
P.S. If it rains one more day I don’t know what I am going to do. Especially because anytime it rains, I have NO INTERNET SERVICE. The little squirrels are chewing the cables and then the rain gets in and those stupid squirrels ruin my day. And I can’t blog. And I am MEtired and I live for blogging and Instagram and Facebook because I am not letting the social media train leave me behind. No sireee. I have arrived in the land of all things modern and forward looking and I am NOT NOT NOT getting old. I am getting young. Just look at my profile photo. Funny what makeup can do!
If you’re looking for more great salad ideas, check out my recipes for my Kale, Butternut Squash, Corn and Avocado Salad with Spicy Salmon and Tzatziki, Tangy Green Bean Salad with Goat Cheese and Sherry Vinaigrette, or Shrimp Panzanella Salad.
