Shaved Brussels sprout and apple salad with toasted almonds, golden raisins, and goat cheese or vegan feta. It’s the perfect fall salad for meal prep or holiday gatherings.
Even with the colder weather, I find myself craving salads made with seasonal produce throughout the fall and winter. Getting creative with the fall produce makes for flavorful salads that are easy enough for a weeknight but also exciting enough to take to a holiday party. A combination of hearty seasonal vegetables, sweet fresh or dried fruit, and nuts and seeds for added texture is my go-to formula for creating the perfect fall salad. Add a punch of flavor from a homemade dressing, and you have a crave-worthy the is sure to impress!
Shaved Brussels Sprout and Apple Salad
This shaved brussels sprout and apple salad is fresh and hearty fall salad. The bold flavor of the raw brussels sprouts is mellowed out by the tart, crisp apples, sweet golden raisins, toasted almonds and creamy goat cheese or vegan feta. A simple maple tahini dressing tops of the salad. This oil-free creamy dressing pairs well with the combination of flavors and adds another layer of creaminess. Once the dressing it made it can last up to a week in the fridge. Use it on salads, drizzle it on roasted veggies or avocado toast, or use it as a dip or spread.
I really love this combination of flavors but feel free to get creative with the ingredients. For instance, swap out the Honeycrisp apples for any sweet and tart variety. Green apples, Pink Lady or Sweet Tango would be delicious. Pistachios, walnuts, or pecans would work well in place of the toasted almond. Don’t have golden raisins? Swap them for fruit-sweetened dried cranberries or Bing cherries. You get the idea! This salad is extremely versatile.
How to make Shaved Brussels sprouts?
While it may seem much more convenient to pick up a bag od pre-shaved or shredded Brussels sprouts at the store, I encourage you to avoid this if possible! Once you taste fresh shaved Brussels sprouts, you know nothing compares. The pre-shaved variety loses all its flavor and spoils much quicker. You don’t want your Brussels sprouts looking dry or slightly brown, which is common for prepackaged shaved Brussels sprouts.
Making shaved Brussels sprouts at home is extremely easy. This post outlines the three best methods in a very detailed way. Basically, you can use a food processor, a mandolin or a shape knife. The best way, in my opinion, is the food processor. You’ll need a food processor with a slicing disc (I use this one). It does all the work for you. Once you turn it on, you place the trimmed Brussels sprouts through the top hole and you have shaved Brussels sprouts in seconds.
If you don’t have a food processor with a slicing dish, you can place the few trimmed Brussels sprouts in the food processor fitted with the “S’ blade and pulse until they become shredded. You ‘ll have to work in small batches and you won’t have clean slices but it will 100% get the job done!
NOURISHED BY NUTRITION FACTS:
Brussels Sprouts – these little cruciferous vegetables are part of the Brassicaceae family and closely related to cauliflower, kale, broccoli, cabbage, collard greens, and bok choy. Brussels sprouts are low in calories but high in fiber, vitamins and minerals. They’re an especially good source of vitamin K and vitamin C. Vitamin K is essential for blood clotting, while vitamin C act as an antioxidant in the body, helps produce and maintain collagen, aids in iron absorption and supports the immune system. One of the main benefits of Brussels sprouts comes from kaempferol, an antioxidant that may reduce cancer growth, decrease inflammation and promote heart health. (1)(2)(3)
Tahini – this paste or seed butter made of raw hulled sesame seeds. If you’re not already using tahini regularly, I recommend incorporating it into your diet. Tahini is extremely rich in minerals, especially calcium and iron. Plant-based sources of calcium and iron can be hard to come by especially if eating a mostly plant-based or a vegan diet. It’s also an excellent source of the lignans, sesamin and sesamol. (4) Lignans are antioxidant polyphenols that can help support the immune system and balance hormone levels. (5) This is why sesame seeds are used in seed cycling.
Fiber – this is essential for a healthy digestive system. It plays an important role in stabilizing blood sugar, acting as a pre-biotic which feeds the good bacteria in your gut, and keeping us regular. (6) The current guidelines recommend at least 25 grams of fiber per day for women and at least 38 grams of fiber for men. However, I encourage my clients to go beyond these recommendations if possible. This salad is full of fiber thanks to the Shaved brussels sprouts, apples and almonds.
IF YOU LOVE THIS Shaved Brussels Sprout and Apple Salad, YOU’LL ALSO ENJOY THESE RECIPES:
- Apple Walnut Spinach Salad (coming soon)
- Roasted Butternut Squash Salad with Pomegranate (coming soon)
- Roasted Butternut Squash and Brussels Sprout Salad
- Winter Citrus Kale Salad with Lemon Tahini Dressing
- Kale and Brussels Sprout Caesar – The First Mess
Shaved Brussels Sprout and Apple Salad with Maple Tahini Dressing
Shaved Brussels sprout and apple salad with toasted almonds, golden raisins and goat cheese or vegan feta. The perfect fall salad for meal prep or holiday gatherings.
For the Salad:
1 lb Brussels sprouts, rinsed and trimmed
1 apple (Honeycrisp, green, or pink lady)
1/4 cup golden raisins
1/4 cup sliced almonds
1/4 cup goat cheese, almond feta, or crumbled Kite Hill Ricotta
For the Maple Tahini Dressing:
1/2 cup tahini
1 1/2 cup warm filtered water, plus, more to thin
1/4 cup lemon juice
1 tablespoon maple syrup
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon fresh black pepper
- Using a food processor fitted with the shredding disk, add the trimmed Brussels sprouts through the opening at the top. Likewise, you can shave the Brussels sprouts using a sharp knife or the thinnest blade on a mandoline slicer to slice each sprout thinly (see post for the link to more detailed instructions). Slice the apple into thin slices using a sharp knife. Combine in a large bowl.
- Toast the sliced almonds in a skillet over medium-high heat, stirring frequently. The almonds are toasted when golden and fragrant, about 2-4 minutes. Keep a close eye on them, as they can burn quickly. Add to the Brussels sprout mixture, along with the golden raisins and cheese of choice. Toss to combine.
- To making the maple tahini dressing, combine the dressing ingredients in a high-speed blender or food processor. The dressing makes more than you will need. Leftovers can be stored in an airtight container in the fridge for a week.
- Before serving, pour about half the maple tahini dressing over the Brussels sprout mixture to lightly coat. Toss and add more as needed. You may want to add extra apple slices, golden raisins or cheese for presentation. The salad can holds up well in the fridge. Leftovers can be stored in an airtight container in the fridge for 3-5 days.
Make ahead: The Brussels sprouts and maple tahini dressing can be made up to two days in advance. Slice the apples and toss the salad with the dressing right before serving. If serving at a party, toss the sliced apples with lemon juice can prevent them from browning.
DID YOU MAKE THIS RECIPE?
I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton.