I really enjoy brussels sprouts, as do my husband and children. There are a fairly regular side dish in our menu. Whether they’re simply sauteed with some lemon zest or balsamic vinegar, they are a veggie we all enjoy. However, sometimes I like to take this vegetable and transform it from the sideshow to the main attraction.
I decided to do this recently by turning the brussels sprouts into the base of a warm salad. With the addition of apples and dried cranberries, there was an array of flavors in the dish. To give it more substance, I added slivered almonds.
For me this dish was hearty enough to be my entrée when accompanied by a piece of lavash bread. For my husband’s appetite, it was a bit light. I served his with a pan-seared pork chop. As such, I’ve categorized this dish as both a side and main dish salad. You decide appetite size and serve the salad accordingly.
Served warm on a cool fall night, it really felt like the epitome of the season. I’m sure if there had been leftovers they would have been just as tasty served cold. However, I’ll save cold brussels sprout salad for next spring. It’s November, which means warm food is what I prefer.
- 3 cups shredded brussels sprouts
- 1-1/2 cups shredded carrots
- 1/3 cup cider vinegar
- 1-1/2 Tb. maple syrup
- 2 Tb. cider
- 1 apple, diced
- 1/4 cup slivered almonds
- 1/4 cup dried cranberries
- Heat large nonstick frying pan over medium heat.
- Add brussel sprouts and carrots, and saute for 2 minutes.
- Add vinegar, maple syrup, and cider; simmer for 1 minute.
- Add diced apple and almonds, and heat for 1 minute.
- Serve and garnish with dried cranberries.
- I used a macoun apple for this recipe; you can use the variety of apple that you prefer.