Roasting Brussels sprouts may be on-trend, but shaving them for a salad is pure culinary genius. The sprouts in this salad get a flavor kick from cherries, apples and a blueberry pomegranate vinaigrette — all topped with Mediterranean favorites like walnuts and baked pita.
Vegetarians will love this salad as-is. But meat-eaters looking for healthy, red meat alternatives can add crispy turkey bacon.
Shaved Brussels Sprouts and Apple Salad
Prep time: 3 to 5 minutes / Cook time: 8 to 12 minutes
Yields 4 servings
12 ounces sliced turkey bacon (optional)
Olive oil spray
2 (6-inch) whole-grain pitas, each cut into 4 wedges
1/8 teaspoon crystallized lemon
1 teaspoon salt-free Italian seasoning
2 1/4 cups Brussels sprouts, shaved
8 ounces arugula
1/4 cup dried cherries
2 1/2 cups apple (about 2 medium apples), cored and diced – use Golden Delicious when available
3/4 cup carrots, peeled and julienned
1/2 cup fruit vinaigrette, such as blueberry pomegranate
1/2 cup walnuts, coarsely chopped
Heat oven to 350° F. On a sheet pan lined with parchment paper, arrange turkey bacon; do not overcrowd. Cook for 8 to 12 minutes, or until crisp, and set aside to cool. When cool, coarsely chop.
Lightly coat pita wedges with olive oil spray. Sprinkle evenly with lemon crystals and seasoning, about a pinch per pita. Place pita onto an ungreased sheet pan. Bake for 5 to 7 minutes, or until crisp. Allow to cool at room temperature before serving.
In a large bowl, combine shaved Brussels sprouts, arugula, dried cherries, apples, carrots, turkey bacon (if using) and vinaigrette. Toss until evenly coated.
Divide among 4 bowls. Sprinkle each with chopped walnuts and serve with pita wedges.
This recipe is part of the Mindful by Sodexo collection.