From our kitchen to yours!

Shaved Brussels Sprout Salad

We have expanded our produce offerings at Hometown Markets recently to include organic brussels sprouts, cabbage, and kale! You can also use our pecans and stored apples for this recipe to keep it as local as possible. This recipe is also versatile because if you’re not a fan of brussels sprouts, you can substitute finely shredded cabbage or finely chopped kale.

Ingredients:

Salad Ingredients:

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12 ounces shaved brussels sprouts, stems removed

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1 1/2 cups thinly sliced strawberries

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1 1/2 cups Pink Lady or Crimson Crisp apple, diced

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1 cup pecans, toasted

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1 small shallot, shaved

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3/4 cup dried satsuma (or other dried tart fruit)

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3/4 cup shaved parmesan or manchego

Vinaigrette Ingredients:

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3 tablespoons extra virgin olive oil

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1 1/2 tablespoons freshly squeezed lemon juice

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1 1/2 tablespoons apple cider vinegar

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2 tablespoons dijon mustard

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1 tablespoon maple syrup or honey

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1 teaspoon salt

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1/2 teaspoon black pepper

Step 1:

Using the shredder attachment on your food processor, a mandoline, a knife, shred your brussels sprouts into 1/16” shreds.

Step 2:

Combine the brussels sprouts, strawberries, apple, pecans, dried fruit, shallot, and parmesan in a bowl.

Step 3:

Whisk together all of the dressing ingredients, pour over the salad, and toss.

Let the salad sit for about 30 minutes before serving. As it sits, the acid in the dressing will soften up the sprouts. Serve with extra parmesan, pomegranate, and toasted pecans.

Make it ahead of time: This is the type of recipe that actually tastes better when you make it ahead of time. You can assemble the salad up to 24 hours in advance, including tossing it with the dressing. If you care about keeping the nuts super crunchy, wait to add those in until just before serving.

Storage: Store leftovers in the fridge for up to 4 days, but note that it will get soggier the longer it sits.

Recipe by CrowdedKitchen, adapted by Georgia Peach Truck.