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Blitzed Brussels Sprouts Salad w/ Apples & Walnuts

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

Description

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.