This salad is a perfect combination of leafy, tart, sweet, and nutty flavors. It’s a flexible recipe, too. You can swap in diced pear or sections of grapefruit for the apple, if you like, and — if you’re feeling daring — add a couple tablespoons of diced red onion!
Sharp knife (adult needed)
Spoon, for mixing
- 3 cups Brussels sprouts
- 1 small apple, cored, quartered, and thinly sliced
- 1⁄2 cup shredded cheddar cheese
- 1⁄4 cup walnuts or almonds, toasted and chopped
- 2 tablespoons olive oil
- 2 tablespoons vinegar (any kind is fine)
- 1⁄4 teaspoon black pepper
Put everything in the bowl and toss well.
Cover and refrigerate at least 1 hour and up to overnight.
The only time-consuming part of this recipe is slicing the Brussels sprouts! Once you’ve trimmed the sprouts, halve each one through the stem end, then put the flat surfaces down on your cutting board and cut across each half, spacing your cuts close together so that you end up with fine shreds. Make sure to keep your fingers moving away from the knife as you slice, so that you don’t cut yourself!