shaved brussels sprout salad with apples & candied walnuts
ditch the leftovers, eat this salad.
Drumroll please…
I’m thrilled to announce that my calendar of farm to table workshops for Spring & Summer 2024 is LIVE!
My workshops are 100% hands-on, include a full tour of the farm, and you'll help harvest veggies that we’ll use to make (and eat!) several vibrant, seasonal dishes together… all while learning lots of handy culinary lessons. It really doesn’t get more “farm to table” than this.
Classes take place outside between the garden and our covered workshop space, with a max size of 10 people, to ensure an intimate and safe experience for everyone. Our 10-acre farm is located 15 minutes west of Carrboro, and 5 minutes down the road from the sweet little village of Saxapahaw.
Here’s a quick list of upcoming dates and workshop topics, but for ALL the details and to purchase tickets, visit my website.
Home Gardening 101 – March 30th
Eat Like a Farmer (Spring Edition) – April 27th
Growing & Cooking with Herbs – May 11th
Knife Skills – June 8th
Eat Like a Farmer (Summer Edition) – June 22nd
Need some culinary inspiration for the weekend? Here’s my weekly round up of hyper-seasonal recipes from around the internet to help you eat like a farmer:
Cauliflower Salad with Dates & Pistachios from Smitten Kitchen
Slow Cooked Lamb with White Wine and Potatoes a la Alison Roman
…and keep reading for my brand spankin new recipe this week, Shaved Brussels Sprout Salad with Apples & Candied Walnuts
I don’t know who needs to hear this… but if you still have Thanksgiving leftovers laying around in your fridge, I’m very sorry, but I think it’s time to let. them. GO!
And if you’re looking for something to replace all those leftovers, may I suggest this delishhh little number?
Shaved Brussels Sprout Salad with Apples & Candied Walnuts – she’s crunchy, she’s punchy, she’s super seasonal, and she’s a perfect salad to bring to all your upcoming holiday dinner parties. I love that this salad is green and refreshing, but because the base is made from sturdy brussels sprouts (rather than tender leafy greens), it stores well in the fridge for several days… if it lasts that long!
A few quick kitchen notes:
I’m not going to sugar coat it – thinly slicing 2lbs of brussels sprouts by hand is going to take a minute (though you can use a food processor with the slicing attachment, or a mandolin if you are very brave/careful). But let’s all just agree to embrace this step as an opportunity to slow down, pour a glass of wine, put on some music and enjoy the process. :)
This recipe has you making your own candied walnuts, which may sound daunting, but I promise it takes 5 minutes! AND they taste amazing AND you will feel very proud of yourself afterwards. That said… if candied walnuts just aren’t in the cards for you, NO WORRIES, just use whatever nuts you’ve got, candied or not.
You’ll see in the recipe there’s an option to toss in a cup of dried cranberries or pomegranate seeds… totally optional, but it adds a nice pop of acidity and some holiday color.
Keep scrolling for the full recipe and a handy 1-page PDF for easy printing!
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Shaved Brussels Sprout Salad with Apples & Candied Walnuts
Serves 4-5
INGREDIENTS
2 lbs Brussels sprouts, cut in half and thinly shredded
1 large or 2 small apples, cut into thin ¼” thick slices
1 cup raw walnuts
¼ cup granulated sugar
1 tablespoon butter
½ cup shaved or shredded parmesan cheese
1 cup dried cranberries or pomegranate seeds (optional)
Apple Cider Vinaigrette
½ cup olive oil
¼ cup apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon Whole grain mustard
2 tablespoons maple syrup (or honey)
1 clove minced garlic
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
INSTRUCTIONS
Cut 2 lbs brussels sprouts in half lengthwise, then shred them thinly with a knife (or a mandolin, if you’re brave, or you can use a food processor with the slicing attachment). Add shredded brussels sprouts to a large salad bowl.
Slice 1 large or 2 small apples into thin slices and add them to the salad bowl.
Make the candied walnuts – heat a medium non-stick skillet over medium heat, add 1 cup walnuts, 1/4 cup granulated sugar and 1 tablespoon butter. Heat over medium heat for 5 minutes, stirring frequently so it doesn't burn (especially towards the end). When the sugar mix starts melting, stir constantly until all sugar is melted and nuts are coated. Transfer immediately onto a sheet of parchment paper and *separate the nuts* right away (or else they will all clump together). Once the coating hardens, roughly chop the walnuts and add them to the salad bowl.
Make the vinaigrette – pour all the vinaigrette ingredients into a mason jar with a lid and shake well until everything is emulsified. Taste and adjust seasoning as needed.
Pour the vinaigrette over the salad (NOTE: you may not need *all* of it, start with ½ - ⅔ of the vinaigrette and go from there) and use your hands to gently massage the Brussels sprouts, softening them a bit. Option to add 1 cup dried cranberries or pomegranate seeds for a nice pop of color and acidity. Top with ½ cup (or more!) shaved or shredded Parmesan cheese and enjoy.
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