Crunchy Apple and Shaved Brussels Sprout Salad
Ingredients
Salad
- 6 cups spring mix lettuce
- 3 honeycrisp apples, thinly sliced or diced
- 2 cups shaved brussels sprouts
- 1/2 cup feta cheese
- 1/3 cup dried cranberries
Brittle
- 3/4 cup raw, unsalted pepitas
- 3/4 cup raw pecan pieces
- 1/4 cup maple syrup
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Vinaigrette
- 1/4 cup olive oil
- 1 1/2 tablespoon balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
Preparation
Preheat oven to 275˚F and line a small baking sheet with parchment paper.
Add all brittle ingredients to a bowl and stir until well coated. Spread into an even layer on the baking sheet. Bake for 35 minutes.
Remove from oven and let the brittle cool completely before breaking into bite-sized pieces.
For the brussels sprouts, you can purchase pre-shredded or use a food processor with a shredder attachment to shave them.
Whisk together all vinaigrette ingredients.
Assemble the salad by combining all salad ingredients and tossing with the vinaigrette.
Tips
To make it a full meal, add a protein like grilled chicken and optionally a grain like wild rice or quinoa, and consider increasing the vinaigrette by 1.5 times if adding extras.
The pecan pepita brittle is addictive and can be enjoyed as a snack, so make an extra batch if needed.
To make the salad vegan, omit the feta cheese or substitute with a vegan alternative.
