Shredded Brussels Sprout and Apple Salad

I read in a food magazine recently that brussels sprouts were not longer on the list of “it” foods for the upcoming year. Well then, I guess you can call me “un-cool”, because I’m still going to eat brussels sprouts even if that makes me a geek, dork, nerd or whatever other word you want to call me. Because brussels sprouts are still perfectly delicious in my book. And completely adorable looking too. And we all know that cute food just tastes better. Fact.

My traditional way of making brussels sprouts is roasting them at high heat with a little olive oil, salt and pepper. They get a wonderfully crispy exterior and a deep, slightly caramelized flavor. But this Shredded Brussels Sprout and Apple Salad is completely different from my normal preparation. The brussels sprouts are only sautéed for a few minutes, which allows their earthy flavor to really shine. Then they are combined with juicy apples, maple syrup for a hint of sweetness and a few crunchy pine nuts. It’s a really well rounded salad that is perfect for lunch, or as a side with dinner. And the minimal list of ingredients and short cooking time is always a plus in my book.


Speaking of salads and vegetables, I finally got my little patio garden planted this past week. Just the usual cast of characters: basil, chives, other herbs, tomatoes, etc. I can’t wait to be cooking with items fresh off my dock! Also, my first CSA (Community Supported Agriculture) delivery should be coming in about a month. I am soooo excited to start getting creative with all the wonderful local summer produce. So stay tuned!



Recipe adapted from 101 Cookbooks

Shredded Brussels Sprout and Apple Salad

Serves 4

Shredded Brussels Sprout and Apple Salad


  • 16 ounces brussels sprouts
  • 1 large apple
  • 2 garlic cloves
  • 1/3 cup pine nuts
  • 1-2 tablespoon extra-virgin olive oil
  • A couple pinches of sea salt
  • 1 tablespoon maple syrup


  1. Prepare the vegetables. Wash the brussels sprouts and remove the outermost leaves if they are looking wilted. Slice the brussels sprouts into thin ribbons (about 1/8-inch wide), discarding the very bottom-most stem portion. If you have a mandoline slicer, this might be a good time to use it. Cut the apple into match-sticks (you can leave the skin on) and set aside. Mince the garlic and set aside.
  2. Heat a large skillet over medium-high heat. Add the pine nuts and toast them in the dry skillet until they are just starting to become fragrant, about 1-2 minutes. Remove and set aside.
  3. Place the same skillet back on the stove top. Add 1 tablespoon of the olive oil. Once heated, add the minced garlic and sauté for 1 minute. Add the shredded brussels sprouts and sea salt. Sauté for 2-3 minutes, stirring once or twice during this time, until the brussels sprouts are just starting to turn golden brown and crispy on some spots. If your skillet is getting too dry, add a little more olive oil. Add the apple and the maple syrup and cook for another 1-2 minutes. Remove the skillet from the heat and stir in the toasted pin nuts.
  4. Serve the salad immediately while it's still warm.


1.This salad is best enjoyed immediately after cooking.

2. Try pistachios in place of the pine nuts. It's delicious!

3 comments on “Shredded Brussels Sprout and Apple Salad”

  1. This looks so yummy! I love apples in salads 😀

  2. Pingback: 15 Must Try Apple Recipes This Fall - A Cedar Spoon

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