Brussels Sprout Salad
'Tis the season for these tasty little cabbage bundles! Combined with the right ingredients and dressing, this salad is perfectly delicious in its raw form.
- 1 cup (150 g) toasted hazelnuts, skins removed
- 2 pounds (908 g) brussel sprouts, trimmed cleaned
- 1 medium (200 g) honeycrisp apple, quartered, seeded
- ½ large (150 g) red onion, peeled
- 1 (100 g) wedge parmesan cheese, rind removed, optional
- ¾ cup (125 g) dried cranberries
- 1½ cups Toasted Hazelnut and Pear Dressing
- Fit the Food Processor Work Bowl with the Multi-Use Blade.
- Place the hazelnuts into the Food Processor work bowl and secure the lid. Pulse 3 – 4 times or until lightly chopped. Remove to a small bowl.
- Fit the Food Processor Work Bowl with the Thin Slicing Disc Blade. With the machine running, feed the Brussels sprouts through the small food chute. Once all the sprouts have been sliced, remove them to a large work bowl.
- Slice the apple, red onion and Parmesan cheese in the small food chute. Place into bowl with the sliced Brussels sprouts and add chopped hazelnuts, cranberries and Pear and Hazelnut Dressing. Toss to combine. Cover and refrigerate for 45 to 60 minutes before serving.
- Did you know that just 1/2 cup of Brussels sprouts provides over 50% of your daily needs for vitamin C?! Layer that with all the other nutrient-dense plants in this recipe and you have yourself one hearty, healthy, tasty dish!
- This salad can easily be cut in half if you're serving a small group of people. Letting the salad sit under refrigeration for longer allows the dressing to soften the Brussels sprouts, but leaving it too long will make the salad soggy.