Another thing that I absolutely adore about squash season is that it always brings along another one of my ultimate favorites: Brussels sprouts! I know, call me weird, I must be one of the few inhabitants of this planet to go absolutely ga-ga for these underappreciated but oh so cute miniature baby cabbages…
Well, let me tell you, this Shaved Brussels Sprouts Salad with Apples Feta and Dates sure is a tasty and delicious way to enjoy them, even for the non-lovers out there! Indeed, Brussels sprouts can be a little bit of an acquired taste, especially when consumed in their raw state.
There is one trick, however that will make the uncooked “cabbage buds” truly palatable and that is to shave them extra super thin, shred them as finely as you possibly can… Otherwise, they tend to be a little bit on the tough side, even tougher than their full size counterparts.
I find that the best way to get the job done is, after you’ve trimmed off the bottoms and outer leaves of your Brussels sprouts, to shave them with the help of the thinnest slicing disk of your food processor. (I’m lucky enough to be using this amazing KitchenAid Candy Apple Red Pro Line 16cup Food Processor. A gem, I tell you!)
Alternatively, you could grate them with a box grater or slice them really thinly with a super sharp knife, but they would never ever get this paper thin.
And then while you have that food processor out, you might as well use it to shave/shred the red cabbage in the same fashion…
You’ll then want to place the shaved sprouts and red cabbage in a large mixing bowl, along with a handful or two of leafy greens, a diced Golden Delicious apple, some chopped dates, pumpkin seeds and crumbled feta cheese.
Next, combine some evoo, balsamic, lemon juice, maple syrup, Dijon mustard, minced garlic, fresh thyme, salt, pepper and a tiny little bit of cayenne in a glass measuring cup; whisk all that vigorously until well combined and slightly emulsified and then pour the vinaigrette right over the reserved salad.
Toss gently, preferably with your hands (they do a much better job than any utensil ever would, trust me) until all the ingredients are well coated in the dressing.
Allow the salad to sit for a couple of hours so the flavors have a chance to meld and fully develop.
Leftovers will keep in the refrigerator for up to a few days, although some discoloration is to be expected — in other words, the salad will still taste just as good, but it won’t look pretty enough to be served to guests, let’s say; Unless said guests happen to be very close friends of yours…
- 4 cups (454g | 1lb) Brussels sprouts
- 2 cups (85g | 3oz) mixed leafy greens
- 1-1/2 cups (180g | 6.35oz) finely shredded red cabbage
- 1 Golden Delicious apple, peel on, diced
- ⅓ cup (65g | 2.3oz) chopped pitted dates
- ¼ cup (30g | 1oz) pumpkin seeds
- ¼ cup (70g | 2.5oz) Feta cheese crumbles
- Trim off the bottoms and outer leaves of your Brussels sprouts and then shave or slice them really thinly. The most efficient way to get this done is by using the slicing disk of your food processor, but alternatively, you could grate them with a box grater or slice them thinly with a sharp knife. Shave/shred the red cabbage in the same fashion.
- Combine the shaved Brussels sprouts, leafy greens, shredded red cabbage, diced apple, chopped dates, pumpkin seeds and crumbled feta in a large mixing bowl. Set aside.
- In a glass measuring cup, combine all the ingredients for the dressing and whisk vigorously until well combined and slightly emulsified. Pour over the reserved salad and toss gently, preferably with your hands (they do a much better job, trust me) until all the ingredients are well coated in the dresssing.
- Allow the salad to sit for a couple of hours so the flavors have a chance to meld and fully develop.
- This salad will keep in the refrigerator for up to a few days, although some discoloration is to be expected.