Brussels Sprout And Apple Salad With Blue Cheese And Walnuts Recipes

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BRUSSELS SPROUT AND APPLE SALAD WITH BLUE CHEESE AND WALNUTS



Brussels Sprout and Apple Salad with Blue Cheese and Walnuts image

Categories     Salad     Cheese     Fruit     Nut     Vegetable     Steam     Thanksgiving     Blue Cheese     Apple     Walnut     Winter     Brussels Sprout     Christmas Eve     Bon Appétit

Yield Makes 30 servings

Number Of Ingredients 9

3 3/4 pounds small brussels sprouts, quartered through stem ends
1/4 cup Sherry wine vinegar
3 tablespoons mayonnaise
1 cup olive oil
9 large red-skinned apples, quartered, cored, cut into 1/2-inch pieces
1 1/2 cups chopped celery leaves
3 3/4 cups crumbled blue cheese
3 cups walnuts toasted, coarsely chopped
Radicchio leaves

Steps:

  • Steam brussels sprouts in batches until just tender, about 12 minutes. Transfer to colander; cool. Transfer to large bowl.
  • Mix vinegar and mayonnaise in small bowl. Gradually mix in oil. Season with salt and pepper. (Brussels sprouts and dressing can be made 1 day ahead. Cover; chill.) Add apples and celery leaves to brussels sprouts. Add dressing; toss to combine. Mix in cheese and walnuts. Season with salt and pepper. Line large bowls with radicchio leaves. Add salad; serve.

BRUSSELS SPROUTS & APPLE SALAD



Brussels Sprouts & Apple Salad image

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

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

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

BRUSSELS SPROUTS SALAD WITH APPLES AND WALNUTS



Brussels Sprouts Salad With Apples and Walnuts image

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

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

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

ROASTED BRUSSELS SPROUT AND APPLE SALAD



Roasted Brussels Sprout and Apple Salad image

Provided by Andrea Bemis

Categories     Salad     Side     Roast     Thanksgiving     Vegetarian     Dinner     Blue Cheese     Apple     Fall     Healthy     Brussels Sprout     Self     Pescatarian     Wheat/Gluten-Free     Peanut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

1 tablespoon plus 1 teaspoon olive oil, divided
1 pound Brussels sprouts, halved lengthwise
1 apple, cut into 1/4-inch slices
1 yellow onion, cut into 1-inch chunks
1/4 cup tahini
2 tablespoons rice wine vinegar
1 tablespoon pure maple syrup
2 teaspoons white miso
1/8 teaspoon crushed red pepper flakes
1/2 cup hazelnuts, finely chopped
4 cups baby spinach
1/2 cup crumbled blue cheese

Steps:

  • Heat oven to 400°F. Grease a baking sheet with 1 teaspoon oil. In a bowl, combine brussels sprouts, apple, onion and remaining 1 tablespoon oil; toss to coat. Roast on baking sheet, turning once, until sprouts are brown and tender, 25 to 30 minutes. In a bowl, whisk together tahini, vinegar, syrup, miso, red pepper and 1/4 cup plus 1 tablespoon water until smooth; set aside. Heat a large skillet over medium heat. Toast hazelnuts 3 to 5 minutes, stirring occasionally. Divide spinach, sprout mixture, hazelnuts, blue cheese and tahini dressing among 4 plates. Season with salt and black pepper.

APPLE SALAD WITH WALNUTS AND BRUSSELS SPROUTS



Apple Salad With Walnuts and Brussels Sprouts image

Waldorf salad is definitely in the DNA of this starter from the Publican restaurant in Chicago. Apples and walnuts provide the base, and raw brussels sprouts and kohlrabi take the place of the celery. The dressing, a honeyed vinaigrette made with walnut oil, is lighter than mayonnaise, although the ricotta contributes creaminess. The cured ham on top elevates this to a sophisticated first course, but eliminate it to make the salad vegetarian. Best of all, the salad can be prepared in advance and holds up nicely on a buffet.

Provided by Florence Fabricant

Categories     easy, salads and dressings, appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 16

1 tablespoon minced shallot
1/4 cup apple cider vinegar
1 teaspoon toasted chile flakes, pulverized in a mortar
2 tablespoons whole grain mustard
1 tablespoon honey
1/4 cup walnut oil
1 tablespoon extra-virgin olive oil
3 Honeycrisp or other crisp tart apples, peeled, cored and in 1/2-inch dice
1/2 medium-size kohlrabi bulb, peeled, in 1/4-inch dice
12 brussels sprouts, bases trimmed, sliced thin vertically
1/3 cup shaved Parmigiano-Reggiano
1/2 cup toasted walnuts
1 tablespoon lemon juice
Salt and ground black pepper
6 ounces fresh ricotta
6 slices serrano ham (about 3 ounces), optional

Steps:

  • Make the dressing: Combine shallot and vinegar in a small bowl, add chile flakes and beat in mustard and honey. Beat in the walnut and olive oils. Set aside.
  • Make the salad: In a large bowl, combine apples and kohlrabi and mix with half the dressing. Fold in brussels sprouts, Parmigiano-Reggiano, walnuts and lemon juice. Add remaining dressing and mix. Season to taste with salt and pepper.
  • Drop a spoonful of the ricotta on each of six plates. Top with salad, then drape a slice of ham over each portion. Alternatively, salad can be piled into a shallow bowl with spoonfuls of ricotta placed here and there and slices of ham draped over the top for guests to help themselves.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 19 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 487 milligrams, Sugar 13 grams, TransFat 0 grams

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