You are going to love this seasonal Miso Brussels Sprouts and Apple Salad. Thinly sliced brussels are given a quick marinade in a light miso dressing and then combined with some fresh crispy apples and toasted pecans. A light and zesty salad that is the perfect accompaniment to some grilled salmon or tofu.
Have you guys ever seen brussels sprouts on the stalk? I had no idea they grew like that until recently (and I am in my early thirties…), those things are impressive!! So impressive that they even made my kids excited about eating their sprouts, which is just unheard of 😯
I absolutely HATED sprouts as a kid, as I am sure most of us did. I don’t even know how my mum cooked them, but they always came out boiled to within an inch of their lives and resembling a slimy mess, but we had to force every last one down before being allowed to leave the table (and we didn’t even have a dog to sneak them to)! Don’t worry mum has come a long way since then and her veggies are delicious now (love ya mum!). It wasn’t until recently that I realized just how good these things are when grilled, lightly sautéed or enjoyed raw with a zingy dressing. Oh my gosh, yum!
Looking for more seasonal winter salads to help fill your belly with the best the season has to offer in the colder months? Check these out:
How do you like your brussels? I just love to hear from you so be sure to leave a comment and share all your delicious ideas with us! And if you try out our Miso Brussels Sprouts and Apple Salad let me know how you go! Happy Eating.
Miso Brussels Sprouts and Apple Salad
- 1/2 cup white shiro miso
- 1/4 cup warm water
- 2 tbsp grape seed oil
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp sesame oil
- 2 large sweet apples (I used honeycrisp) (about 1lb)
- 2 tbsp fresh lemon juice
- 1 lb brussels sprouts
- 4 spring onions, white and light green part only, finely chopped
- 3 tbsp chopped pecans
- 1 tbsp black sesame seeds (optional)
- In a mixing jar combine the miso, water, grape seed oil, maple syrup, apple cider vinegar and sesame oil. Whisk until smooth and set aside until needed
- Core the apples and slice into thin wedges, toss with the lemon juice and set aside.
- Using the slicing blade attachment of a food processor, shred the brussels sprouts. You can slice thinly by hand if you don't have this attachment.
- Pop the shredded sprouts into a large bowl. Add about 1/3 cup of the miso dressing and give the sprouts a good massage (trust me, this makes them much more tender and delicious).
- Add in the spring onions and give it a good mix.
- To serve pop the brussels sprouts mixture into a bowl, top with the sliced apples, a drizzle of the remaining dressing and some black sesame seeds. Enjoy