Shaved Brussels sprouts and apple salad

Roasting Brussels sprouts may be on-trend, but shaving them for a salad is pure culinary genius. The sprouts in this salad get a flavor kick from cherries, apples and a blueberry pomegranate vinaigrette — all topped with Mediterranean favorites like walnuts and baked pita.

Vegetarians will love this salad as-is. But meat-eaters looking for healthy, red meat alternatives can add crispy turkey bacon.

Shaved Brussels Sprouts and Apple Salad

Prep time: 3 to 5 minutes / Cook time: 8 to 12 minutes
Yields 4 servings

Ingredients

• 12 ounces sliced turkey bacon (optional)
• Olive oil spray
• 2 (6-inch) whole-grain pitas, each cut into 4 wedges
• ⅛ teaspoon crystallized lemon
• 1 teaspoon salt-free Italian seasoning
• 2 ¼ cups Brussels sprouts, shaved
• 8 ounces arugula
• ¼ cup dried cherries
• 2 ½ cups apple (about 2 medium apples), cored and diced – use Golden Delicious when available
• ¾ cup carrots, peeled and julienned
• ½ cup fruit vinaigrette, such as blueberry pomegranate
• ½ cup walnuts, coarsely chopped

Directions

Heat oven to 350° F. On a sheet pan lined with parchment paper, arrange turkey bacon; do not overcrowd. Cook for 8 to 12 minutes, or until crisp, and set aside to cool. When cool, coarsely chop.

Lightly coat pita wedges with olive oil spray. Sprinkle evenly with lemon crystals and seasoning, about a pinch per pita. Place pita onto an ungreased sheet pan. Bake for 5 to 7 minutes, or until crisp. Allow to cool at room temperature before serving.

In a large bowl, combine shaved Brussels sprouts, arugula, dried cherries, apples, carrots, turkey bacon (if using) and vinaigrette. Toss until evenly coated.

Divide among 4 bowls. Sprinkle each with chopped walnuts and serve with pita wedges.

This recipe is from Sharp Health News.