I call this an Autumn salad but in actuality I want it every day of the year. Autumn just sounds so pretty ;). Brussel sprouts are available year round but I suppose are ideal around fall time and apples remind me of Autumn so the name works! This salad has SO much going on and it all just works so well together. Its even better a day or two after making it so I can look forward to it for several days after I make a big batch. My husband hates brussel sprouts which is super annoying but thankfully he doesn’t even know they are in this. If you are one of those whose hatred is really strong though you could def sub out for something else like chopped broccoli, green cabbage, crisp asparagus maybe even snap peas. My usual recipe calls for sunflower seeds but you could substitute with walnuts or pecans or pine nuts (my favorite). Also, I usually do baby spinach but sometimes I do just kale or a mix of both. Ok, recipe below! Would love to hear from anyone that tries it out 🙂

Ingredients:

• 3-4 cups baby spinach (or kale or both)
• 6-8 brussel sprouts
• 1 or 2 honeycrisp apples
• sunflower seeds (raw or roasted)
• 2 cups freshly shaved parmesan cheese
• 1/3 cup olive oil
• 2 T dijon mustard
• 1 clove garlic
• 1 small shallot
• pinch salt and pepper
• juice of one lemon

Put whatever greens you will be using in a large bowl. Remove the stubs at the ends off the brussel sprouts than cut all brussels in half lengthwise. Next you will arrange brussel halves cut side down on cutting board and very thinly slice. It should resemble coleslaw when all chopped up. Next core the apple and thinly slice. Arrange sprouts and apple over the greens than top with sunflower seeds. For the next part I usually use a vegetable peeler and get lots of shavings of the parmesan cheese. I DO cheat sometimes and buy a bag of pre-shredded parmesan (picture above) but you do NOT want grated parmesan for this… it will totally change the recipe. I don’t see a big difference buying the good quality shredded parmesan (usually can be found at the deli counter) or shaving myself. I like to use at least 2 cups but if you like more or less whatever you want will work! Cover the salad in the yummy cheese.

For the dressing you will get small bowl and add the olive oil. Finely chop the shallot and garlic and add to oil. Next add the juice of one lemon and the dijon. Mix well and drizzle over salad. Mix in really well using salad tongs or using your hands or whatever works best. If your salad is a little too dry add some more olive oil.