Apple Brussels Sprouts Salad Recipes

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BRUSSELS SPROUTS & APPLE SALAD

I made this recipe from the Healthy Heart Cookbook. This is really good and with just a few calories. Brussels sprouts are in prime form when the heads are hard and the leaves tighly bunched. If you can't find them fresh, thawed frozen sprouts work well in this tangy, crunchy salad.

Provided by Boomette

Categories     < 15 Mins

Time 14m

Yield 4 serving(s)

Number Of Ingredients 9



Brussels Sprouts & Apple Salad image

Steps:

  • Put the walnuts in a small, dry frying pan over medium-high heat. Cook, stirring often, until fragrant and lightly toasted, 3-5 minutes. Immediately transfer to a plate to cool and set aside.
  • In a large bowl, whisk together the yogurt, maple syrup, salt, pepper, and 1 teaspoon of the lemon juice. In a small bowl, toss the apple slices with the remaining 1 teaspoon lemon juice and stir into the yogurt mixture. Set aside.
  • In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the brussels sprouts and steam until tender-crisp, about 4 minutes. Let cool slightly.
  • Add the brussels sprouts to the bowl with the yogurt mixture and apples and toss gently to coat.
  • Divide the salad among individual plates and sprinkle with the lemon zest and toasted walnuts. Serve immediately.

Nutrition Facts : Calories 92.2, Fat 2.8, SaturatedFat 0.3, Cholesterol 0.6, Sodium 181.7, Carbohydrate 15.1, Fiber 2.9, Sugar 9.8, Protein 3.9

2 tablespoons walnuts, chopped
1/2 cup nonfat plain yogurt
1 1/2 teaspoons maple syrup
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
2 teaspoons fresh lemon juice
1 apple, halved, cored, and thinly sliced (I used a granny smith apple)
1/2 lb Brussels sprout, trimmed and quartered
1 teaspoon lemon zest, grated

APPLE-BRUSSELS SPROUTS SALAD

Combine apples and Brussels sprouts into one yummy Apple-Brussels Sprouts Salad! Apple cider vinegar adds a autumn taste to this Brussels sprouts salad.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 15m

Yield 10 servings, about 3/4 cup each

Number Of Ingredients 8



Apple-Brussels Sprouts Salad image

Steps:

  • Mix dressing, mayo and vinegar until blended.
  • Combine remaining ingredients in large bowl.
  • Add dressing mixture; mix lightly.

Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g

1/4 cup KRAFT Creamy Poppyseed Dressing
2 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 Tbsp. HEINZ Apple Cider Vinegar
1 lb. Brussels sprouts, trimmed, halved and thinly sliced
2 Honeycrisp apples, chopped
1 carrot, peeled, shredded
1/2 cup pomegranate seeds
1/4 cup PLANTERS Dry Roasted Sunflower Kernels

BRUSSELS SPROUTS SALAD WITH APPLES AND WALNUTS

Raw brussels sprouts can stand up to the boldest and most assertive of flavors. Pair the shredded sprouts with a garlicky lemon dressing, plenty of aged Parmesan and crushed toasted walnuts. Toss in something crispy and sweet (apples and pears are ideal) and a bit of something fresh (mint and pomegranate) for a balanced bite.

Provided by Alison Roman

Categories     vegetables

Time 40m

Yield 6 servings

Number Of Ingredients 13



Brussels Sprouts Salad With Apples and Walnuts image

Steps:

  • Toast walnuts in a skillet over low heat, shaking pan frequently, until evenly toasted and fragrant, 5 to 8 minutes. Transfer nuts to a cutting board and chop.
  • Remove all outer leaves from the brussels sprouts (reserve cores for roasting or pickling) and place in a large bowl with garlic, 2 tablespoons lemon juice, 1/4 cup Parmesan and season with salt and pepper. Massage leaves until they are all evenly coated. Let sit about 5 minutes. (This will help them soften.)
  • Add walnuts, fennel, apple and pomegranate seeds (if using) to brussels sprouts and toss to coat. Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired. Garnish with shavings of Parmesan.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 6 grams

1 cup walnuts
1 pound brussels sprouts, ends trimmed
1 small garlic clove, finely grated
2 tablespoons fresh lemon juice, plus more, if desired
1/4 cup finely grated Parmesan or pecorino, plus more for shaving (about 2 ounces)
Kosher salt
Freshly ground pepper
1 fennel bulb, quartered, cored and thinly sliced lengthwise
1 tart apple, such as Pink Lady, quartered, cored and thinly sliced lengthwise
1/2 cup pomegranate seeds (optional)
1 cup mint leaves, coarsely chopped
1/2 cup parsley, tender leaves and stems, coarsely chopped
3 tablespoons olive oil

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