Savory Warm Brussels Sprouts and Apple Salad
This Savory Warm Brussels Sprouts and Apple Salad is a delightful twist on traditional Thanksgiving salads, combining the earthy flavors of Brussels sprouts with the crisp sweetness of apples and the rich notes of toasted pecans. Dressed in a zesty homemade vinaigrette with hints of lemon, honey, and Dijon mustard, this dish is finished with fried sage leaves for an aromatic crunch. Perfect as a side dish for your holiday feast or as a hearty addition to a weekday meal, this salad is as nutritious as it is flavorful. Share this vibrant salad with family and friends for an unforgettable dining experience.
N/A
Servings
150
Calories
17
Ingredients
Ingredients
fresh lemon juice
2 tablespoons (freshly squeezed)
white wine vinegar
1 teaspoon
honey
1 teaspoon
Dijon mustard
1 teaspoon
minced shallots
2 tablespoons
extra virgin olive oil
1/2 cup
salt
to taste
freshly ground black pepper
to taste
fresh sage leaves
20-24 leaves (whole)
neutral oil
for frying
olive oil
2 tablespoons, divided
shaved Brussels sprouts
4 cups
apple
1, diced
kale
5 ounces, roughly chopped
pomegranate seeds
1/4 cup
chopped pecans
1/3 cup
Parmesan cheese
for garnish (shaved)
Instructions
1
Begin by preparing the salad dressing. In a small bowl, combine the fresh lemon juice, honey, white wine vinegar, Dijon mustard, and minced shallots. Whisk these ingredients together until well mixed, then gradually drizzle in the extra virgin olive oil while whisking continuously to emulsify the dressing. Season to taste with salt and freshly ground black pepper.
2
Next, prepare the crispy sage leaves. In a small skillet, heat a neutral oil over medium-high heat until it shimmers. Carefully fry 6 to 8 sage leaves at a time, cooking them for about 15 seconds or until they become crisp. Use a fork to transfer the fried leaves to a plate lined with paper towels to drain any excess oil. Set aside.
3
For the salad, heat 1 tablespoon of olive oil in a large 12-inch skillet over medium heat. Add the shaved Brussels sprouts and diced apple, sautéing for 2 to 3 minutes until the sprouts start to wilt but still retain some crunch. Transfer the mixture to a mixing bowl.
4
In the same skillet, add the remaining tablespoon of olive oil and sauté the roughly chopped kale for 4 to 5 minutes until it brightens in color. Once done, remove from heat, and add 1/4 cup of the prepared salad dressing to the kale, tossing to coat well.
5
To assemble the salad, transfer the Brussels sprouts and apple mixture to a serving platter. Top with the sautéed kale, then scatter the pomegranate seeds and chopped pecans over the top. Finish with shavings of Parmesan cheese and the crispy sage leaves. Serve warm with the remaining dressing on the side for drizzling.
Nutrition Information
11g
Fat
10g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Warm Brussels Sprouts and Apple Salad?
It is a nutritious and flavorful dish combining earthy Brussels sprouts, crisp apples, and toasted pecans, dressed in a zesty homemade lemon and Dijon vinaigrette.
What are the primary ingredients in this salad?
The main ingredients include shaved Brussels sprouts, diced apples, kale, pomegranate seeds, chopped pecans, and shaved Parmesan cheese.
How is the salad dressing made?
The dressing is made by whisking together lemon juice, honey, white wine vinegar, Dijon mustard, and minced shallots, then emulsifying with extra virgin olive oil.
How do you prepare the crispy sage leaves?
Fry 6 to 8 sage leaves at a time in shimmering neutral oil for about 15 seconds until crisp, then drain on paper towels.
What is the cooking time for the Brussels sprouts and apples?
They should be sautéed for 2 to 3 minutes until the sprouts start to wilt but still maintain some of their crunch.
How long should the kale be cooked?
The kale should be sautéed in a skillet for 4 to 5 minutes until it brightens in color.
Is this salad served warm or cold?
This salad is specifically designed to be served warm.
What is the calorie count for this salad?
Each serving contains approximately 150 calories.
How much fat is in the Savory Warm Brussels Sprouts and Apple Salad?
The salad contains 11 grams of fat per serving.
What is the carbohydrate content of this recipe?
There are 10 grams of carbohydrates per serving.
How much protein does this salad provide?
This salad provides 2.5 grams of protein per serving.
Is this recipe vegetarian?
Yes, this recipe is vegetarian as it contains only plant-based ingredients and Parmesan cheese.
What type of vinegar is used in the dressing?
White wine vinegar is used to add acidity to the vinaigrette.
How many ingredients are needed in total?
The recipe requires 17 individual ingredients, including seasonings and oils.
What kind of nuts are used in this recipe?
Chopped pecans are used to add a rich, toasted flavor to the dish.
What type of cheese is used for garnish?
Shaved Parmesan cheese is used to finish the salad.
How should the Brussels sprouts be prepared?
The Brussels sprouts should be shaved before being sautéed.
What sweetener is included in the vinaigrette?
One teaspoon of honey is used to balance the flavors of the dressing.
What provides the aromatic crunch to the dish?
The fried sage leaves provide an aromatic and crispy texture to the final salad.
What is the best way to assemble the salad?
Layer the Brussels sprouts and apple mixture, top with dressed kale, then scatter pomegranate seeds, pecans, Parmesan, and sage.
Can I serve the dressing on the side?
Yes, the recipe recommends serving the remaining dressing on the side for drizzling.
What size skillet is recommended for cooking?
A large 12-inch skillet is recommended for sautéing the vegetables.
How much honey is required?
The recipe calls for 1 teaspoon of honey.
How many sage leaves should I use?
You will need between 20 to 24 fresh sage leaves.
What type of oil is used for the salad sauté?
Olive oil is used for sautéing the Brussels sprouts, apples, and kale.
What fruit adds a pop of color to the salad?
Pomegranate seeds add a vibrant red color and a burst of flavor.
How much kale is needed for this recipe?
The recipe requires 5 ounces of roughly chopped kale.
What kind of mustard is used in the dressing?
Dijon mustard is used to give the dressing its zesty character.
Is the apple peeled before dicing?
The recipe specifies dicing the apple but does not require peeling it.
What is the purpose of the paper towels in the sage preparation?
The paper towels are used to drain any excess neutral oil from the fried sage leaves.