Blitzed Brussels Sprouts Salad w/ Apples and Walnuts

Brussels sprout salad blitzed in a food processor and topped with quinoa, carrots, apple, dried cranberries, and walnuts. Easy, healthy, filling, plant-based, vegan recipe

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This is a Variation on a Root Formula, a simplified recipe that shows which ingredients
are core and which can be changed to create different flavor combinations or use what you
have on hand. See our other variations at the bottom of the Root Formula page.


With temperatures dropping and leaves changing, we’re getting into the season of cozy fall recipes. We created this autumnal variation of blitzed salads that feels just right for this time of year.

We wanted to create a satisfying salad with hearty vegetables like broccoli, cauliflower, cabbage, or Brussels sprouts as the base. We then added quinoa for substance, a second veg for interest, and seeds or nuts, dried fruit, onion, and fresh herbs for heaps of texture and flavor. And we realized that you can make the entire salad (and dressing) in the food processor, hence the name “blitzed salad.” These combos are crunchy, zippy, and straight-up tasty.

With the help of the food processor, this salad comes together quickly. No need to wash the food processor bowl between chops. Better to under-process than over-process this salad (you don’t want cauliflower rice). If a few pieces aren’t breaking down, simply dump out the vegetables and hand-chop the rest. If you don’t have a food processor, rough chop everything instead and make the dressing in the blender.

This is blue ribbon salad

We make some version of the it almost every week, because it’s the kind of thing you could eat endlessly. I have made this recipe twenty times and often for friends and family for lunch. Every time someone takes a first bite their eyes widen and they ask, “What’s in this?” At first glance this dish just looks “healthy.” Then you taste it, and all the crunch, texture, and layers of flavor unfold. You thought you were simply eating a salad and instead—you get blitzed!

Main course or side

With the addition of protein-rich quinoa, this salad becomes a satisfying main course. If you want to serve it as a side dish you can leave out the grains. But, if you don’t add grains, ease up on the dressing and reserve for another use. This is the perfect dish to bring to a picnic, cook-out, or potluck (when we have those again!) because it travels and keeps well, even dressed.

Why the Blitzed Salad Dressing is so darn good

This dressing is really well-balanced. As with our Versatile Vinaigrette we use two kinds of vinegar. In this recipe – it’s apple cider vinegar, which we balance with rice wine vinegar. The addition of a tablespoon of sugar cuts the acidity and gives it the slightest hint of sweetness. I’m betting you’ll want to make it and use it on other salads, too.

Make it your own

We have made 4 variations: this Brussels Sprouts one, Broccoli w/ Sunflower Seeds & Craisins, Cauliflower w/ Almonds & Golden Raisins, and Cabbage w/ Pepitas & Apricots. We give several examples of our favorite blitzed salads, but this is a formula in the truest sense. You can use the root formula as a guide and experiment with other grains, nuts, seeds, dried fruits, onions, herbs, etc. In the cooler months you could certainly stir in some roasted vegetables, too. You truly cannot go wrong!

Blitzed Brussels Sprouts Salad w/ Apples & Walnuts

Prep time: 10 mins
Total time: 10 mins
Yield: 4 people

Recipe Notes

With the help of a food processor, this salad comes together quickly. No need to wash the food processor bowl between chops. Better to under-process than over-process this salad; if a few pieces aren’t breaking down, simply dump out the vegetables and hand-chop the rest. If you don’t have a food processor, rough chop everything instead and make the dressing in the blender. Feel free to experiment with other grains, nuts, seeds, dried fruits, onions, herbs, etc.
If you don't have quinoa, just use 1 1/2 cups of another cooked grain.

Ingredients

  • 3/4 cup quinoa
  • salt
  • 1 pound Brussels sprouts, trimmed
  • 1 large apple (cut into small dice)
  • 1/2 cup each: diced red onion, roasted walnuts, and dried cranberries
  • 2 tablespoons each: apple cider vinegar, rice wine vinegar, and Dijon mustard
  • 1 tablespoon sugar (or use maple syrup for a fall flavor)
  • ground black pepper
  • 1/2 cup extra-virgin olive oil

Instructions

  • Bring 1 1/2 cups of water, a light sprinkling of salt, and the quinoa to boil over medium-high heat in a small covered saucepan. Reduce heat to low and continue to cook until water is absorbed, about 10 minutes. Turn off heat and let quinoa stand a few minutes longer. Spread quinoa onto a small baking sheet to cool.
  • Meanwhile, place Brussels Sprouts in a food processor; pulse to chop, 15 to 20 short bursts. Dump into a large bowl along with diced apple, red onion, dried cranberries, and walnuts (blitz them in the food processor).
  • Add vinegars, mustard, sugar (or maple syrup!), a light sprinkling of salt and several grinds of pepper to the food processor. Process to combine; With motor running, slowly add olive oil to make a smooth, emulsified dressing. Add to salad, toss, and serve.

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