Brussels Sprouts Apple Salad Recipe

Brussels sprouts: Shredded to add a crunchy texture and a slightly bitter flavor to the salad.

Apple: Thinly sliced to provide a sweet and crisp contrast to the brussels sprouts.

Walnuts: Chopped to add a nutty flavor and additional crunch.

Dried cranberries: These add a chewy texture and a burst of sweetness.

Olive oil: Used as the base for the dressing, adding a rich and smooth flavor.

Apple cider vinegar: Provides a tangy kick to balance the sweetness of the apple and cranberries.

Honey: Adds a touch of sweetness to the dressing, complementing the other flavors.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a hint of spice to the dressing.

When shredding brussels sprouts, use a mandoline slicer for uniform thin slices. This ensures even texture and better incorporation of the dressing. If you don't have a mandoline, a sharp knife will work, but take your time to slice as thinly as possible.

• brussels sprouts - Substitute with kale: Kale can be shredded similarly and provides a similar texture and nutritional profile.

• apple - Substitute with pear: Pears offer a similar sweetness and crisp texture that complements the salad.

• walnuts - Substitute with pecans: Pecans have a similar crunch and slightly sweet flavor that works well in salads.

• dried cranberries - Substitute with dried cherries: Dried cherries provide a similar tartness and chewy texture.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and light flavor.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used in the same quantity.

• salt - Substitute with sea salt: Sea salt offers a similar flavor and can be used in the same amount.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile.

• To keep your brussels sprouts apple salad fresh and crisp, store it in an airtight container. This will help maintain the texture of the shredded brussels sprouts and prevent the apple slices from browning too quickly.

• If you plan to enjoy the salad later, consider storing the dressing separately. This way, the walnuts and dried cranberries won't become soggy. Simply toss the salad with the dressing right before serving.

• For short-term storage, place the salad in the refrigerator. It will stay fresh for up to 2 days. The apple cider vinegar in the dressing helps to preserve the apple and brussels sprouts.

• If you need to prepare the salad in advance, you can shred the brussels sprouts and slice the apple ahead of time. Store them separately in airtight containers in the fridge. Combine all ingredients and add the dressing just before serving.

• Freezing this salad is not recommended. The brussels sprouts and apple will lose their crispness and become mushy when thawed. The walnuts and dried cranberries may also change texture.

• If you have leftover salad that you don't want to waste, consider using it as a topping for a warm dish. The flavors can complement a variety of soups or grain bowls.

• Gently warm the brussels sprouts apple salad in a skillet over medium-low heat. Stir occasionally to ensure even heating. This method helps maintain the crunch of the walnuts and the freshness of the apple slices.

• Preheat your oven to 300°F (150°C). Spread the salad evenly on a baking sheet and cover it with aluminum foil. Heat for about 10-15 minutes. This method is great for preserving the texture of the shredded brussels sprouts and dried cranberries.

• If you're in a hurry, use the microwave. Place the salad in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap with a few holes poked in it. Heat on medium power for 1-2 minutes, stirring halfway through. This method is quick but may slightly soften the apple slices and walnuts.

• For a refreshing twist, consider serving the leftover salad cold. Simply toss it again to redistribute the olive oil and apple cider vinegar dressing, and enjoy it straight from the fridge. This method keeps the honey and black pepper flavors vibrant.

• Large mixing bowl: This is where you'll combine the shredded brussels sprouts, sliced apple, chopped walnuts, and dried cranberries.

• Small bowl: Use this to whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper for the dressing.

• Whisk: Essential for mixing the dressing ingredients until they are well combined.

• Chef's knife: Ideal for thinly slicing the apple and chopping the walnuts.

• Cutting board: Provides a stable surface for slicing the apple and chopping the walnuts.

• Measuring cups: Necessary for accurately measuring the brussels sprouts, walnuts, and dried cranberries.

• Measuring spoons: Used to measure the olive oil, apple cider vinegar, honey, salt, and black pepper.

• Salad tongs: Handy for tossing the salad to ensure the dressing is evenly distributed.

• Refrigerator: If you choose to refrigerate the salad before serving, this will keep it fresh and crisp.

Pre-shred the brussels sprouts: Buy pre-shredded brussels sprouts from the store to save time on preparation.

Use a mandoline: Slice the apple quickly and uniformly with a mandoline slicer.

Toast walnuts in bulk: Toast a large batch of walnuts ahead of time and store them for future use.

Make dressing in advance: Prepare the dressing ahead of time and store it in the fridge for up to a week.

Combine ingredients in a large bowl: Use a large mixing bowl to combine all ingredients at once, reducing cleanup time.