This salad … it mixes strong flavors with subtle ones for a home run hit just in time for a fall palette change.
While many people love Brussels sprouts, not many have tried to use them raw, and this is a delicious and nutritious way to eat them. The secret is slicing them thin, and I suggest the slicing blade on a food processor. Don’t be intimidated that this recipe calls for this. You’ll have a pound of Brussels sliced in less than a minute with this handy tool.
Next up, stick with that same slicing blade and slice a nice chunk of fennel and then your apples.
For the red onion, I suggest either a mandolin or simply just cutting with a sharp knife as you want these paper-thin, which is hard for most food processors to do.
This salad is easy to prep and quick to make. Make it into a heftier meal by added grilled chicken on top, or the Chicken Salad with Apples and Walnuts, or a piece of salmon. With or without the added protein, this salad is a keeper.
- 1 pound shaved Brussels sprouts
- ½ cup shaved fennel bulb
- 1 shaved apple (I prefer Granny Smith or Honeycrisp ... or double them up and have both!)
- ⅓ cup gorgonzola crumbles
- ⅓ cup slivered almonds
- Thinly sliced (as thin as you can) red onion (As much as you want. Consider rinsing them to cut the taste.)
- ½ cup creamy blue cheese dressing
- 3 tablespoons apple cider vinegar
- Salt and pepper to taste
- Shave one pound of Brussels using the shaving blade on a food processor or by knife. But, a food processor makes this super easy and takes less than a minute to shave a full pound. (I use one pound of Brussels sprouts because not only is that the right amount, it's also typically the amount that comes in a bag from the grocery store. I typically shop at Kroger and you can find organic Brussels there as well. Using the whole bag means no wasted food!)
- Shave a nice chunk of a fennel bulb to give you ½ cup.
- Shave 1-2 apples — I suggest both Granny Smith and Honeycrisp, but choose varieties that you enjoy. (Side note: There is no need to clean the processor bowl between these ingredients that you are shaving).
- Layer Brussels sprouts, then fennel, then apple on a tray or in a large bowl.
- Next, sprinkle ⅓ cup (or your preference) of both gorgonzola cheese and slivered almonds across the top of the shaved vegetables.
- Thinly slice (by knife or mandolin ... but paper-thin!) red onion, amount of your choosing. Place on top of salad.
- Toss salad with creamy blue cheese dressing and apple cider vinegar.
- Salt and pepper to taste.
But wait! There’s more! We have THREE MORE apple recipes that will knock your socks off. Click HERE!
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