Brussels Sprouts Salad Recipe with Apple and Goat Cheese
This Brussels sprouts salad recipe is yummy. I made it because I had some leftover over Brussels sprouts kicking around the fridge. I hate food waste, so I knew I had to do something quickly with them.
Brussels Sprouts Recipes
Brussels sprouts recipes of old consist of boiling them until mushy and smelly. More current recipes, like this one, include roasting them so that they get crispy and just cooked. Yet another method is to treat the Brussels sprout like a mini cabbage, and thinly slice them to get a coleslaw of sorts. Brussels sprouts pair really terrifically with apple, and the tart goat cheese in this recipe just finishes it all off perfectly.
Brussels Sprouts Origins
Probably cultivated in ancient Rome, Brussels sprouts are named after the fact that they were cultivated in Belgium in the 16th century. And hey, it’s called a Brussels sprout, even if you’re referring to just one single sprout! The smaller a Brussels sprout is, generally speaking, the sweeter it is. Look for dark green, firm sprouts when shopping. I store them in a damp cloth bag in my produce drawer, and they are at their prime stored that way for about 3 days. They will develop a stronger, more sulfurous flavor if left too long.
Easy Healthy Dinners
This Brussels sprouts salad recipe is a terrific player in any weeknight meal. Serve it alongside this cast-iron steak with mustard and smoked paprika, or these chicken thighs with white beans and capers.
- 3/4 pound Brussels sprouts
- 2 small apples
- 1/2 cup walnuts
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon fine sea salt
- 4 Tablespoons miso-mustard dressing (recipe follows)
- 3 ounces goat cheese
- 1 small knob fresh ginger
- 4 Tablespoons white or yellow miso paste
- 2 Tablespoons honey or real maple syrup
- 2 Tablespoons Dijon mustard
- 1/4 cup rice vinegar
- 1/2 teaspoon avocado oil
Brussels Sprouts Salad
- Trim ends of Brussels sprouts. Cut each one in half, and place flat side down on cutting board. Thinly slice across each sprout.
- Thinly slice apples and toast walnuts. Toss together in a bowl with olive oil, salt, and miso-mustard dressing. Crumble goat cheese on top.
Miso Mustard Dressing
- Grate 1 teaspoon of fresh ginger into a medium sized mixing bowl.
- Add remaining ingredients and whisk until smooth. To test seasonings, taste with whatever you will be eating it on, such as a lettuce leaf.
- Keep for up to one week, refrigerated.