Instead of presenting the unmistakable Brussels sprout in its whole form, shred it into an amazing Christmas side dish punctuated with crisp apples, toasted walnuts, tart pomegranate seeds, and pungent blue cheese to keep your holiday dinner guests digging in to this yummy salad recipe!
This salad recipe calls for crisp apples, and it’s worth knowing your apple varieties. You might try Honeycrisp apples, which we consider the best freshest eating apples of all times. They really do have a sweet honey flavor!
Ambrosia apples are also a good choice, especially if chilled before dicing and adding to salads. A more commonly-found apple is the Gala, which comes alive in a salad like this that features nuts, cheese, and a flavorful vinaigrette.
We also adore the homemade vinaigrette in this holiday side dish recipe. The sherry vinegar, though not the most common vinegar in home kitchens, adds a softer, more balanced flavor than white or red wine vinegars. Seek it out and keep it on hand for future salad dressing. If, however, you need a substitute, swap in rice wine vinegar or champagne vinegar.
One more quick tip: Make easy work of shredding the Brussels sprouts by employing the shredding discs of your food processor. Hand shredding these mini cabbage-like veggies will prove tedious and put your hands at risk for injury.
Courses Salads
1-1/2 lb. Brussels sprouts, shredded2 small crisp apples, cut into 1/2“ pieces1/2 cup walnuts, toasted and chopped1/3 cup Italian parsley, coarsely chopped1/4 cup pomegranate seedsSalt and Pepper, to taste4 oz. blue cheese, crumbled
Vinaigrette:
(Makes 1 cup)1/3 c. sherry vinegar1 shallot, diced1 tablespoon honey1 tablespoon Dijon mustard2/3 cup Extra Virgin Olive Oil
