why make this recipe
Shaved Brussels Sprout Salad with Apples and Dates is a refreshing and nutritious dish that combines crunchy vegetables with sweet and chewy fruit. This salad is perfect for adding a vibrant touch to your meals. It’s healthy, full of flavor, and easy to prepare. Plus, it highlights seasonal ingredients and offers a unique twist on traditional salads.
how to make Shaved Brussels Sprout Salad with Apples and Dates
Ingredients :
- 4 Tbsp olive oil
- 2 ½ Tbsp apple cider vinegar
- 2 tsp maple syrup
- 1/4 tsp sea salt
- 2 Tbsp finely chopped shallot
- 4 cups thinly sliced Brussels sprouts (about 3/4 lb Brussels sprouts yield ~4 cups)
- 2 cups finely chopped kale, stems removed (purple kale is pretty! Or sub more Brussels sprouts)
- 1 cup chopped apple (Pink Lady or other crunchy, sweet-tart apples are best; 1 medium apple yields ~1 cup)
- 4 pitted medjool dates, finely chopped (4 medjool dates yield ~1/2 cup)
- 1/4 cup chopped roasted hazelnuts (see instructions if using raw)
Directions :
- Optional: If using raw hazelnuts, roast whole hazelnuts on a bare baking sheet at 350 F (176 C) for 12-15 minutes or until fragrant.
- Prepare the dressing by adding olive oil, apple cider vinegar, maple syrup, salt, and shallot to a small jar with a lid and shaking to combine. Alternatively, you can add these ingredients to a bowl and whisk them together. Set aside.
- Trim the Brussels sprouts, halve them lengthwise, and slice them very thinly with a knife or the slicing disc on a food processor.
- Add the Brussels sprouts and kale to a large mixing or serving bowl. Shake or whisk the dressing again and add about half of it. Massage the greens with clean hands for 1-2 minutes. This helps infuse the flavors into the vegetables and makes them easier to chew and digest.
- Add the remaining salad ingredients (apples, dates, and roasted hazelnuts) and the remaining dressing. Toss everything to coat, breaking any clumps of dates into small pieces.
- Enjoy! This salad is best when fresh. It will keep in the refrigerator for 24 hours, but the apple may start browning, and the veggies may get a little soggy. It is not freezer friendly.
how to serve Shaved Brussels Sprout Salad with Apples and Dates
Serve this salad as a light main course or as a tasty side dish. It goes well with grilled meats, roasted chicken, or even as part of a picnic spread. Garnish with extra hazelnuts or apple slices for a nice presentation.
how to store Shaved Brussels Sprout Salad with Apples and Dates
This salad is best eaten fresh. If you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the apple will brown, and the vegetables may become soggy over time.
tips to make Shaved Brussels Sprout Salad with Apples and Dates
- Make the dressing in advance and store it in the fridge. This will save you time when you’re ready to prepare the salad.
- For added flavor, try using different types of apples or nuts.
- If you prefer a milder flavor, soak the sliced Brussels sprouts in cold water for 10-15 minutes before adding them to the salad.
variation
You can customize this salad by adding different greens, like spinach or arugula, or by incorporating other dried fruits such as cranberries or raisins. For a protein boost, you could also sprinkle this salad with feta or goat cheese.
FAQs
Q: Can I make this salad ahead of time?
A: It is best to eat this salad fresh. If you need to prepare it ahead of time, store the components separately and assemble just before serving.
Q: Can I use another type of vinegar?
A: Yes, you can substitute apple cider vinegar with other types of vinegar, like balsamic or red wine vinegar, but this may change the flavor of the salad.
Q: Are there alternatives to hazelnuts?
A: Yes, you can use other nuts like walnuts or pecans, or even seeds like pumpkin seeds for a nut-free option.
Shaved Brussels Sprout Salad with Apples and Dates
Ingredients
Dressing
- 4 Tbsp olive oil
- 2.5 Tbsp apple cider vinegar
- 2 tsp maple syrup
- 1/4 tsp sea salt
- 2 Tbsp finely chopped shallot
Salad Ingredients
- 4 cups thinly sliced Brussels sprouts (about 3/4 lb Brussels sprouts yield ~4 cups)
- 2 cups finely chopped kale (stems removed; purple kale is pretty! Or sub more Brussels sprouts)
- 1 cup chopped apple (Pink Lady or other crunchy, sweet-tart apples are best; 1 medium apple yields ~1 cup)
- 4 pitted medjool dates, finely chopped (4 medjool dates yield ~1/2 cup)
- 1/4 cup chopped roasted hazelnuts (see instructions if using raw)
Instructions
Preparation
- If using raw hazelnuts, roast whole hazelnuts on a bare baking sheet at 350 F (176 C) for 12-15 minutes or until fragrant.
- Prepare the dressing by adding olive oil, apple cider vinegar, maple syrup, salt, and shallot to a small jar with a lid and shaking to combine.
- Trim the Brussels sprouts, halve them lengthwise, and slice them very thinly with a knife or the slicing disc on a food processor.
- Add the Brussels sprouts and kale to a large mixing or serving bowl.
- Shake or whisk the dressing again and add about half of it.
- Massage the greens with clean hands for 1-2 minutes to infuse flavors into the vegetables and make them easier to chew and digest.
- Add the remaining salad ingredients (apples, dates, and roasted hazelnuts) and the remaining dressing.
- Toss everything to coat, breaking any clumps of dates into small pieces.
Serving
- Serve this salad as a light main course or as a tasty side dish.
- It goes well with grilled meats, roasted chicken, or even as part of a picnic spread.
- Garnish with extra hazelnuts or apple slices for a nice presentation.
