Often, I wish Savannah was just a little closer to home. It would be nice to meet for lunch on a whim or have her over for dinner more often. However, visiting her is so much fun. I grew up in a rural part of north Georgia. After Greg and I married, I had never lived more than a short drive from a Target until moving to the farm, though.
The move was an adjustment, to say the least. Despite that, there is no other place I would want to be now! Still, visiting Savannah can be pretty fun. We can shop for days and never hit all the stores we want to. And the food, oh my! My tastebuds are in heaven the entire time!
On a recent trip, I tried a Brussels sprouts salad that was wonderful! It bugs Sav when I sit at the table trying to analyze the ingredients, but that’s precisely what I did that particular day.
Oh, the joy when I whipped up this salad and the flavors were right on! This salad is super easy. If you like to add protein, top your salad with a few grilled shrimp or some grilled chicken or steak.
This is not your mama’s boiled Brussel sprouts! Give this fantastic salad a try today. You will be so happy to eat your vegetables!
Brussels Sprouts Salad
Ingredients
- 2 pounds fresh Brussel sprouts
- 1 large granny Smith apple julienned
- 1 teaspoon fresh lemon juice
- 1/3 cup dried cherries
- 2 ounces goat cheese crumbled
- Dressing:
- 1/3 cup extra virgin olive oil
- 3 tablespoons cider vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons honey
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- kosher salt and freshly ground black pepper
Instructions
- Add all dressing ingredients to a small jar and shake well, set aside.
- Preheat oven to 425℉.
- Wash and dry Brussels sprouts. Discard any discolored leaves. Cut off the end of the stem and remove some outer leave to roast.
- Drizzle the single outer leaves with olive oil and toss. Place in a single layer on a baking sheet and sprinkle with kosher salt and freshly ground black pepper. Roast in preheated oven until crispy. Watch closely, this will not take very long.
- Shred the Brussels sprouts using a food processor. {If you want to do these ahead of time, they will keep in a ziptop bag, stored in the refrigerator, for up to a week.}
- Toss the julienned apple in 1 teaspoon fresh lemon juice.
- In a large salad bowl, add the shredded and roasted Brussels sprouts, apple, and cherries. Toss with enough dressing to coat the mixture. Crumble goat cheese over the top and serve with extra dressing.
