This shaved Brussels sprouts salad has apples, pears and cranberries mixed in and is tossed in a cider dijon mustard dressing. It’s fall on your plate.
Yesterday we spent 2+ hours of our afternoon attending orientation for the New York State Troopers.
As Ulysses’ “support network” (the state’s term, not mine and one in which Ulysses hasn’t stopped referring to me as since when he now wants something) I was invited to listen, learn and ask questions about my husband’s new career and what he can expect for the next 6 months in the academy.
So clearly, while we went through slide after slide of the hell that is about to become his life in the academy, I thought about making this Brussels sprouts salad.
I might’ve perked up when we got to the medical benefits section (hell yeah to government benefits over crappy private business ones!) but other than that my mind was going through the ingredients of this salad.
And the grocery list…and the thanksgiving sides I need to make…and the blog food I have on tap for the next couple of weeks…and the 2 proposals for work I need to get done this week, and, and, and…
It’s not disinterest as much as a rather not know for my own sanity type of thing.
If given the choice to learn about the ridiculous physical demands, screaming, crappy food and living situation my significant other is about to be put through for half a year versus creating a flavorful fruit salad with chopped Brussels sprouts and a cider dijon dressing in my head, I’m going for the latter.
I’m pretty sure he’d rather a “support network” that gives him a decent tasting meal after 5 days of state cafeteria food than one that’s freaking out about his physical condition or sanity every Friday night when he comes home.
Brussels sprouts are fun because there’s two distinct ways to enjoy them. You can slice (or shave) them real thin like in this salad recipe or this koginut squash salad recipe and enjoy them raw with a flavorful dressing.
I also like a quick 2-3 minute sauté to take the raw bitterness out of them like we do in this honey mustard chicken and Brussels sprouts salad recipe.
Or, you can roast the heck out of them until they’re crispy and a wonderful deep golden brown.
I did catch one blurb from the session that I fully plan on heeding: “don’t expect them to make up a week’s worth of time in a weekend”.
Translation (in the ears of Gina)?
Hire a cleaning person because your husband won’t be able to do all the chores that need to be done on his 1.5 day weekend.
Thank you, NY state.
More recipes with Brussels sprouts to check out:
Shaved Brussels Sprouts Fruit Salad
For the Salad
- 1 lb. Brussels sprouts ends and outer leaves trimmed
- 1 pear thinly sliced
- 1 apple chopped
- 2 tablespoons raisins chopped
- 2 tablespoons pepitas
- 1/4 cup fresh cranberries
For the Dressing
- 3 tablespoons extra virgin olive oil
- 11/2 tablespoons apple cider vinegar
- 2 tablespoons apple cider
- 1 tablespoon dijon mustard
- salt & pepper
- Combine dressing ingredients in a small bowl and whisk together. Set aside.
- Slice brussels sprouts thinly and place in a large bowl.
- Pour the dressing over the sliced brussels sprouts and toss to combine.
- Add remaining ingredients and toss together lightly.
- Season with additional salt & pepper to taste.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.