Hello again! I hope you are all having a wonderful Labor Day and enjoying the last weekend of summer, well unoffical end of summer to many. While I know it isn’t fall yet but I’m craving this Apple Brussels Sprout Fall Salad (originally posted 2 years ago) and everything apple right now!
Getting home late lasts night from spending a week up in Ely and the BWCA with lots of rain and days where the high was 55F, yes 55F, it was far from summer. I came home craving fall foods but not pumpkin. I actually laughed at all the places we pasted advertising pumpkin drinks, bagels, lattes, ect. Don’t get me wrong I like pumpkin but I’m all about apple, sweet potatoes, chai, caramel, and the fall flavors that come before pumpkin.
Since it’s warmer here back home I won’t jump into baking just yet but stick to salads like this, adding apples to my oats, and any way to enjoy fresh crisp apples.
It is Meatless Monday and I’m going to keep is short as it is a holiday, and I’m drained, but I hope you link up with Deborah and I for Meatless Monday and maybe find a new recipe or two below to make this week.
The girls start school this week and I’m looking to get back in the kitchen this week as I haven’t been spending much time there lately as mentioned last week and more to come on that on Instagram tomorrow and if you miss it there I’ll be sharing more in my next post. Hope you all have a great week!
Orgiginal post and inspiration from November 2016:
It’s fall and while traditional green salads have taken a back seat to all the fall veggie salads sometimes you just want to break things up with green salad. This Apple Brussels Sprout Fall Salad is a twist and best of both worlds. When it comes to fall salads I still want all the healthy toppings but a heartier salad. I have two versions of this salad, one I’ll be sharing with you today. It was a salad combination that first started with a thrown together lunch with leftover quinoa. I like using leftover grains in salads and than adding other fruits and veggies we have on hand. I had to remake the salad and tweak it after having salad last week at the workshop I attended. They had a salad with arugula, barley, apples, brussels sprouts, and blue cheese. It was so close to a salad I’ve been enjoying only they did something genius that made a huge difference, they had roasted brussels sprout leaves in it. They added so much flavor! I couldn’t believe I had never thought of it so I had to try it in my salad and it was such a big difference adding another layer of flavor.
I don’t know about you but when I roast brussels sprouts my favorite thing to do is sneak all those crunchy loose leaves when I pull them out of the oven. I use to tell S they were burnt but she finally caught on to me and started sneaking them too!
The hardest thing about this salad was resisting the urge to add dried cranberries. I know some of you are thinking is every recipe she posts this fall going to have cranberries. Nope because I have a delicious pie coming Friday that doesn’t have cranberries! Haha! I did leave them out of this version of the salad and swapped them for pomegranate arils. So much flavor is packed into this salad, arugula, shaved brussels sprouts, crispy roasted brussels sprouts, quinoa, apples, pomegranate, and optional cheese crumbles! If you can do dairy/cheese blue cheese is a great otherwise I’m liking Kite Hill Artisan Nut Cheese (I buy it at Whole Foods). It’s also delicious without the cheese which I usually leave off for a quick salad or lunch.
If you’re looking for a “green” salad to make for the holidays this is a delicious option! It’s not only pretty but it tastes as good as it looks. It also makes a big filling salad that will go a long way. Don’t worry if you have extra it’s so good the next day, as long as you serve the dressing on the side and add the roasted brussels sprouts just before. Even if you toss them in the salad and they loose some crunch you still have the delicious roasted flavor.
When it comes to dressing I’m not a big or heavy dressing person so I like to use a Cranberry Pear White Balsamic Vinegar or one of the other balsamics I have but for a quick and easy dressing I go with a Maple Mustard Vinaigrette. Another option if you aren’t adding cheese is Maple Tahini Dressing, it pairs great with the brussels, apples, and pomegranate.
Don’t just give up on salad season yet, it’s just getting it’s second with all the delicious fall flavors!
Salad season is far from over! Apple Brussels Sprout Fall Salad #wholefoods #vegan #glutenfree @KiteHillCheese Click To Tweet
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