Nine times out of ten on my weekly grocery runs, I consistently grab the same veggies. You can almost always find: spinach, broccoli, and brussels sprouts in my cart. Last week, we started getting some warmer weather in new england, and the thought of turning on the oven and roasting veggies was NOT an idea I was even willing to entertain.
Just about two years ago, I shared another shredded brussels sprout salad with grapes and a lemon vinaigrette. I used the same idea here (and bulked it up with some lentils) — but you can certainly use any fruit and nut combo you like! Pomegranates, mandarin oranges, dried cherries…all delicious. Pecans instead of almonds – no problem!
Let me know if you try this recipe out by tagging me on instagram 😉 #crunchysaltysweet
Start by shredding the brussels sprouts and placing them in a bowl. If you don’t have pre-shredded brussels sprouts, use a knife to slice them thinly, or you can use a food processor with a shredding attachment.
To the brussels sprouts, add the cooked lentils and diced apple.
In a small bowl, whisk together the olive oil, lime juice, salt and pepper.
Pour the dressing over the salad and let sit in the refrigerator for at least 15 minutes before serving.
Sprinkle toasted slivered almonds over the top just before serving.
NOTE: This can be stored (and will continue to taste better!) in the fridge for 3-4 days, sealed tightly. Keep the almonds separate, until serving, so they don’t lose their crunch.
Makes: 4-6 servings
Prep: 20 minutes, Cook: 5 minutes, Total: 25 minutes
- 16 oz. brussels sprouts (whole or pre-shredded)
- 1/2 cup cooked lentils
- 1 honeycrisp apple (or one with similar tartness), diced
- 1/4 cup slivered almonds, toasted
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Start by shredding the brussels sprouts and placing them in a bowl. If you don’t have pre-shredded brussels sprouts, use a knife to slice them thinly, or you can use a food processor with a shredding attachment.
To the brussels sprouts, add the cooked lentils and diced apple.
In a small bowl, whisk together the olive oil, lime juice, salt and pepper.
Pour the dressing over the salad and let sit in the refrigerator for at least 15 minutes before serving.
Sprinkle toasted slivered almonds over the top just before serving.
NOTE: If storing, keep the almonds separate so they don’t lose their crunch!
Crunchy Salty Sweet 