Shaved Parmesan Brussels Sprout and Apple Salad
Throughout fall, I find myself tossing brussels sprouts into nearly every meal, so by the time spring rolls around I've usually had my fill. Even so, when a new flavor combo calls to me, I'm quick to give it a try, and this particular salad was absolutely worth it.
The standout element here is the savory Parmesan, which cuts right through the gentle sweetness of the spiralized fruit and the tangy-sweet vinaigrette.
Worried about raw brussels sprouts? Don't be. The dressing works its magic and tenderizes the greens nicely. You can absolutely toss this together ahead of time, though I'd cap fridge life at roughly two to three days since the fruit tends to soften and discolor.
Every forkful delivers a bit of apple, courtesy of those long curly strands mingling throughout the bowl.
Dinner tonight features this alongside slow-cooked carnitas, since pork and apples are a match made in heaven. I'll share the result on Instagram once I've plated it.
Shaved Parmesan Brussels Sprout and Apple Salad
15 minPrep Time
15 minTotal Time
Print Recipe
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2.5 teaspoons honey
- salt and pepper
- 4 cups shredded brussels sprouts
- 1 medium apple, Blade D
- 1/4 cup chopped raw almonds (for extra flavor, toast these first)
- 1/3 cup shaved Parmesan
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, honey, and season with salt and pepper. Add the brussels sprouts and apples and toss well. Let sit in the refrigerator for at least 15-20 minutes and then take out and fold in the almonds and half of the Parmesan cheese. Transfer to a serving bowl or plate and top with remaining Parmesan.
Inspiralized LLC
