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Raw Brussels Sprout Apple Salad

Looking for a quick, homemade way to make some extra holiday leftovers more memorable?
Check out this raw Brussels sprouts and apple salad!
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Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Course: Appetizer
Cuisine: American
Keyword: 12 Best Raw Salad Recipes To Try Today
Calories: 1142kcal

Equipment

  • 1 Oven
  • 1 Sheet pan

Ingredients

For croutons

  • 1 –1/2 cups sourdough bread torn into cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For vinaigrette

  • 1 teaspoon Dijon mustard
  • 2 teaspoons white wine vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For salad

  • 1 pound brussels sprouts trimmed and thinly sliced
  • 2 crisp apples cored and diced
  • 2 scallions thinly sliced
  • 1/4 cup toasted chopped walnuts
  • 1/4 cup dried blueberries or cranberries
  • 1 ounce shaved Manchego cheese
  • 1 tablespoon chopped parsley

Instructions

  • Set the oven to 400 degrees Fahrenheit.
  • Spread the bread in a single layer on a sheet pan and mix with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. The bread should be toasted for 15 to 17 minutes, stirring halfway through, until golden brown.
  • In a small bowl, combine the Dijon mustard, white wine vinegar, olive oil, kosher salt, and black pepper to make the vinaigrette.
  • In a sizable bowl, mix the brussels sprouts, apples, scallions, walnuts, blueberries, Manchego, and parsley. Drizzle the vinaigrette over the mixture.

Video

Nutrition

Calories: 1142kcal | Carbohydrates: 125g | Protein: 18g | Fat: 71g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 50g | Sodium: 2516mg | Potassium: 2568mg | Fiber: 32g | Sugar: 70g | Vitamin A: 4202IU | Vitamin C: 412mg | Calcium: 265mg | Iron: 9mg
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