BRUSSELS SPROUT, ARUGULA AND APPLE SALAD WITH SPICED PEPITAS

Posted on by Laura Geraty – By

Brussels Sprouts, Arugula and Apple Salad

This Brussels Sprout, Arugula and Apple Salad with Spiced Pepitas has everything I love about a good salad:

  • Tons of texture in the form of leafy greens, the crunch of crisp apples and toasted pepitas, and bites of creamy feta;
  • The perfect interplay between sweet, salty and spicy;
  • And, of course, visual beauty before you even take your first bite.

It’s what I call a “gateway salad”, one I’d prepare to help turn the tide for any self-proclaimed (but clearly misinformed) salad haters out there. I find salads with fruit + cheese + nuts can help open people’s eyes to how delicious salads can be.

Make Ahead

This is easy enough to prepare for yourself for a weeknight dinner but absolutely special enough to serve to guests. The vinaigrette and spiced pepitas can be made days ahead. The full salad itself will hold up well in the fridge if left undressed for up to a day. Dressed, leftovers may be less photo-worthy but still equally delicious after a few days in the fridge. Those sturdy brussels sprouts help the whole dish maintain its integrity. 

Make It Yours

As always, this recipe is flexible. Here are a few ideas:

  • Throw in a few handfuls of massaged kale or swap out the brussels sprouts entirely for kale.
  • Replace the apple with pear, halved grapes, pomegranate seeds, dried dates, dried cranberries, dried cheeries or roasted butternut squash.
  • Throw in a few handfuls of cooked farro, quinoa or wheat berries to make it a little more hearty, and/or top it with roasted chicken, salmon or tofu to make it a meal.
  • Trade the pepitas for almonds, hazelnuts or pecans.
  • Trade the feta for crumbled goat cheese or fried halloumi.
  • Substitute the mint for basil or parsley.

One essential tip: Just like kale, shredded brussels sprouts enjoy a good massage. Drizzle them with a tiny bit of olive oil, sprinkle them with a pinch of salt and then get your hands in there. That massage is the difference between an unpleasantly rough experience and one that requires just the right amount of mouth work.

I hope you enjoy this salad as much as I do. As always, report back here about what you think and snap a picture to share with me on Instagram @whatweeat.nyc. If you want extra guidance, watch me make this live here. 

Happy cooking!

xo

BRUSSELS SPROUT, ARUGULA AND APPLE SALAD WITH SPICED PEPITAS

Vinaigrette Ingredients…
  • 1 medium shallot, minced
  • 1/2 tsp kosher salt
  • 1 tsp honey
  • Pinch red pepper flake (to taste)
  • Zest and juice of 1 lemon
  • 1 tsp balsamic vinegar (to taste)
  • Evoo to taste (about 1/3 cup, or so the vinaigrette is 50/50 acid/evoo mix)
Spiced Pepita Ingredients…
  • 1/2 cup pepitas
  • 1 tsp butter (1 small pat)
  • Small pinch red pepper flakes (or large – do it to taste)
  • 1 tsp maple syrup or honey
  • 1/2 tsp (few shakes) granulated garlic
Remaining Salad Ingredients…
  • 10-ish brussels sprouts, ends and outer leaves trimmed and thinly sliced
  • 5 oz baby arugula
  • 1 apple, thinly sliced
  • 4 oz crumbled feta (I like Valbreso)
  • Handful of fresh mint leaves (~1/3 cup)
Method…
  1. Make pepitas: Set medium skillet over medium heat on stove top. Add butter, pepitas, and a pinch each of salt and red pepper flakes. Toast for ~5 minutes, stirring every minute or two until they are lightly golden and puffed. They’ll pop a little bit just like popcorn. When almost done, add maple syrup and granulated garlic. Toast for one minute more and turn off heat to cool.
  2. Make vinaigrette: Combine shallot, salt, honey, red pepper flakes, lemon zest and juice and balsamic vinegar. Set aside to allow shallot to mellow for 5-10 minutes. Add evoo, whisk or shake to incorporate. 
  3. Place shredded brussels sprouts in bottom of serving bowl. Drizzle with about a tsp of evoo and season with a pinch of salt. Massage just as you would kale until brussels sprouts begin to feel softer between your fingers. In fact, feel free to add a little shredded kale if you like!
  4. Add in apple, arugula, crumbled or cubed feta, the toasted pepitas and mint leaves. Drizzle with vinaigrette to taste and toss well. Enjoy straight away.

If you’d like to make this ahead of time, you can layer all ingredients in the following way: massaged brussels sprouts on bottom, then apples, then arugula to cover apples to prevent browning, and finally toasted pepitas, feta and mint leaves. Cover tightly and store in fridge for up to 24 hours. Dressed leftovers will be delicious for 24+ hours stored in the fridge.

Serves 4