An easy to make salad with just a few simple ingredients. This Brussel Sprout Salad with Cranberries, Apples and Pine Nuts is a winner year round!
Are you frantically looking for a last minute salad to add to your Thanksgiving or Christmas dinner this year? Look no further friends, this Brussel Sprout Salad comes together in 20 minutes and will leave you looking like the hostess with the most. Even if you think you don’t like brussel sprouts I urge you to try this incredible salad! The sprouts are shredded and blanched which takes away the pungent odour that many people associate with them. So much so in fact, my hubby thought it was kale with his first bite!
HOW DO YOU SHRED BRUSSEL SPROUTS
While there are a few different ways you can shred your sprouts for this salad, I would recommend one of the following to keep it quick and easy:
- Using a sharp chef’s knife – This is my method of choice as it allows me to keep them the size I want. You simply cut the brussel sprout in half length wise and then finely slice them crosswise.
- Food Processors are also a good option for this recipe if you are doubling or tripling and want to save yourself some time. Make sure you have the proper blade (the shredding/grating disc) and simply place the brussel sprouts through the feed tube and watch the magic happen!
- A mandolinis another good option for quickly getting the job done and you can adjust the blade thickness for your cuts as well…just watch your fingers! The blades are super sharp and when you get into the motion of cutting you sometimes don’t realize how close your fingers are.
- Whatever method you choose to use just be sure to keep your slices as consistent as you can for your Brussel Sprout Salad.
Brussel Sprout Salad with Apples and Cranberries
- 1 pound Brussel Sprouts
- 1/3 cup Pine Nuts
- 1 Gala Apple Chopped or thinly sliced
- 1/4 cup Dried Cranberries
- 2 tbsp Olive Oil ensure it is a good quality
- 2 tbsp White Balsamic Vinegar
- 1/2 tsp White Sugar
- Kosher Salt and Ground Pepper
- Prepping your Sprouts Rinse thoroughly in cold water. Next you want to trim the brussel sprouts (removing the bottom stem and any noticeable "bad" leaves). Cut each sprout in half lengthwise and then thinly slice into "shreds" if using a chefs knife. (If using the mandolin or food processor see above).
- Preheat oven to 350 F and spread pine nuts out in an even layer on a baking sheet. Meanwhile, bring a large pot of water to boil and salt. Toast pine nuts until golden (about 5-6 minutes) and set aside.
- Using a large bowl, fill with cold water and ice to create an ice bath. Sit colander in the bowl so it is immersed in the ice bath.Line a baking sheet with paper towel or a clean tea towel so you will have it ready to go when your brussel sprouts are done cooking.
- When your water has come to a full boil add in your shredded brussel sprouts and cook for about 1 minute, until they turn bright green. Using a slotted spoon transfer to the colander in the ice bath and allow them to cool completely - 5 minutes.
- Once cooled move your sprouts to the paper towel lined baking sheet and pat dry. Don't worry about a little moisture, you just don't want them dripping wet for dressing.
- Dressing your Brussel Sprout SaladIn a medium bowl whisk oil and vinegar with sugar and a pinch of salt. Toss with brussel sprouts, pine nuts, cranberries and apples. Be sure to save some to garnish the top.
I love how easily this salad comes together especially for the holidays. I recommend getting everything ready the day before, except for your apples as they will brown. To keep your pine nuts from getting soft after toasting you will want to put them in an airtight container or sandwich bag and then put all the other ingredients in a large container and dress before serving.