When fall food comes to mind, I generally think of heavy, roasted roots. These warm, comforting foods are wonderful, but I have been trying to eat as much raw food as possible before it gets too cold in New England. To make an almost completely raw fall salad, I shredded a pint of Brussels sprouts and used it in place of greens.
Brussels sprouts are hearty on their own and pair well with these lighter ingredients—cranberries, walnuts, and green apple. The dressing is similar to a honey mustard but substitutes maple syrup and brings together all of the other flavors of the dish. Each component brings a different benefit to the table, including vitamins, fiber, and protein. This makes about 2 full size salads or 4 side salads.
YIELDS
2-4 servings
PREP TIME
COOK TIME
TOTAL TIME
- brussel sprouts 1 pint
- 1 green apple, diced
- 1/2 cup dried cranberries
- 1/2 cup walnuts
- 1 small red onion
- 1/4 cup dijon mustard
- 1/4 cup maple syrup
- 1/8 cup red wine vinegar
- 1/8 cup olive oil
- to taste salt & pepper
Directions
- Cut the ends off the brussel sprouts and add to a blender. Pulse a few times until shredded.
- Add Brussels sprouts, apple, cranberries, walnuts, and onion to a large bowl and stir.
- In a smaller bowl, whisk together the mustard, syrup, oil, vinegar, and spices. Whisk well.
- Pour the dressing over the salad mix and stir well to coat.
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Photo: Lauren Sacerdote
