Looking for a vibrant and delicious salad that will elevate your dinner table? Say hello to our Sautéed Brussels Sprouts and Apple Salad! This dish combines the earthy richness of caramelized Brussels sprouts with the crisp sweetness of fresh apples, all brought together with a zesty apple cider vinaigrette. Perfect as a side or a light main course, this salad not only tantalizes your taste buds but also packs a nutritional punch. In just 25 minutes, you can create a stunning dish that will impress your family and friends. Ready to dive into this mouthwatering recipe? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 1 apple, cored and diced
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1/4 cup walnuts, chopped
Instructions
- Prepare the Brussels sprouts by washing them thoroughly and trimming off the tough stem ends. Cut each sprout in half lengthwise to ensure even cooking and maximum caramelization.
- Heat olive oil in a large skillet or sauté pan over medium-high heat. Ensure the pan is large enough to spread the Brussels sprouts in a single layer without overcrowding.
- Place the halved Brussels sprouts cut-side down in the hot pan. Allow them to cook undisturbed for 4-5 minutes until they develop a deep golden-brown caramelized surface.
- Gently flip the Brussels sprouts and continue cooking for an additional 3-4 minutes, stirring occasionally to ensure even browning on all sides.
- While the Brussels sprouts are cooking, core and dice the apple into small, uniform cubes to ensure even distribution throughout the salad.
- Once the Brussels sprouts are tender and golden, remove the pan from heat and transfer the sprouts to a large serving bowl.
- Add the diced apple to the warm Brussels sprouts and toss gently to slightly warm the apple and help it absorb the residual heat.
- Drizzle apple cider vinegar over the mixture, which will add a bright, tangy flavor that complements the caramelized sprouts.
- Season the salad with salt and freshly ground black pepper to taste, ensuring even distribution of seasoning.
- Toast the chopped walnuts in a dry skillet for 2-3 minutes until fragrant and lightly golden, being careful not to burn them.
- Sprinkle the toasted walnuts over the Brussels sprouts and apple salad, adding a crunchy texture and nutty flavor to the dish.
- Serve immediately while the Brussels sprouts are still warm and the apples are crisp, allowing the flavors and textures to shine.
Tips
- Choose Fresh Brussels Sprouts: Select firm, bright green Brussels sprouts for the best flavor and texture. Avoid any that are yellowing or have blemishes.
- Don’t Overcrowd the Pan: To achieve that perfect caramelization, make sure to spread the Brussels sprouts in a single layer in the skillet. If your pan is too small, cook them in batches.
- Adjust the Sweetness: If you prefer a sweeter salad, consider using a sweeter apple variety, like Honeycrisp or Fuji, to enhance the overall flavor profile.
- Toast the Walnuts: Toasting the walnuts not only adds depth to their flavor but also a delightful crunch. Keep an eye on them to prevent burning!
- Serve Warm: This salad is best enjoyed warm, as the heat helps meld the flavors together. Serve it immediately after tossing for the best experience.
- Experiment with Add-Ins: Feel free to add other ingredients like crumbled feta cheese or dried cranberries for an extra layer of flavor and texture.
- Make It Ahead: You can prepare the Brussels sprouts in advance and reheat them quickly before serving. Just toss them with the apples and dressing right before serving for optimal freshness.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 15g
Protein: 5g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg
