Shaved Brussels sprouts and apple salad

A light, fresh salad that’s both savory and sweet.

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


  • 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


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.

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