Make-ahead Shredded Brussel & Apple Salad
November is here and the holidays are just a few weeks away! I like to share ways to include something green in meals made for indulgence (Thanksgiving, Holiday Parties, Christmas). Last year I shared a green bean casserole with sweet potato (linked here). This year I’m going with a fast, make-ahead option for those who have a lot going on or are traveling with their side.
The brussel sprouts and quinoa can be prepped a day or two in advance. The apple can be cut and mixed in a hour or so before serving or you can add right before serving. This is just to make sure the apple doesn’t brown but if don’t care about coloring, you can add the apple a day or two early as well.
Shredded Brussel & Apple Salad
Servings: ~7 cups
1 pound brussel sprouts
2/3 cup uncooked quinoa
1 cup broth
1 gala apple
2.5 TBS Red Wine Vinegar
2.5 TBS Olive Oil
Zest of 1 medium lemon
3.5 TBS Lemon Juice
1/2 tsp kosher salt
1/2 tsp ground black pepper
Bring the broth to a boil and add the quinoa. Cook for 15 minutes
Chop the stem off the brussel sprouts and add to a food processor
Blend sprouts for ~10 seconds until shredded
Whisk the dressing ingredients together
When the quinoa is done cooking, cool slightly and transfer to a bowl with lid.
Add the dressing and brussel sprouts to the quinoa and mix. Save until ready to serve.
Chop the apple into small pieces (1/4 in cubes) and mix into the salad. (This can be done 1-2 hours in advance without browning the apple)