We couldn’t let our Thanksgiving line up go by without a brand new brussels sprouts dish, right?!

Brussels Sprouts Apple Salad with Avocado and Sour Apple Jalapeno Vinaigrette ( Vegan ) from HeatherChristo.com

I am so happy to share this incredibly fresh and delicious brussels sprouts dish, that is really a salad. It is bright in its flavors and I love all the different crunchy and creamy textures involved.

The brilliant bright green vinaigrette flavored with sour green apples, jalapeno and agave is absolutely amazing and brings everything together.

Shredded Brussels Sprouts Salad with Sour Apple Jalapeno Honey Vinaigrette

I just have a few dishes left for all of my Thanksgiving goodness- I hope that you are enjoying them and finding some inspiration! I will publish a comprehensive Thanksgiving roundup AND the full Ultimate Vegan Thanksgiving at the end of the week!

Brussels Sprouts Apple Salad with Avocado and Sour Apple Jalapeno Vinaigrette ( Vegan ) from HeatherChristo.com

Brussels Sprouts Apple Salad with Avocado and Sour Apple Jalapeno Vinaigrette
Author: 
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 pound Brussels Sprouts
  • 1 large Granny Smith Apple
  • ⅓ cup roasted salted pepitas
  • 1 medium avoacado cut into chunks
  • Sour Apple, Jalapeno Vinaigrette, makes 1 cup
  • ½ cup peeled granny smith apple chunks
  • 1 jalapeno, roughly chopped
  • 2 tablespoons agave
  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • kosher salt to taste
  • pomegranate seeds for garnish
Instructions
  1. Using a sharp knife finely shred the Brussels sprouts into fine ribbons, discarding the base of the sprout. Slice the green apple into matchstick sized pieces. Toss the Brussels sprouts and the green apple pieces together in a large bowl.
  2. In the jar of a blender, add the apple chunks, jalapeno, agave, oil and apple cider vinegar. Puree on high until you have a creamy pale green dressing. Season to taste with kosher salt.
  3. Toss the salad with about ¼ cup of the vinaigrette (or as much as you desire) and then sprinkle with the pepitas and avocado and season to taste with kosher salt.
  4. Garnish if desired with pomegranate seeds.

 

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Categorized: Salad, Side dishes, Vegan, Vegetarian
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We couldn’t let our Thanksgiving line up go by without a brand new brussels sprouts dish, right?!

Brussels Sprouts Apple Salad with Avocado and Sour Apple Jalapeno Vinaigrette ( Vegan ) from HeatherChristo.com

I am so happy to share this incredibly fresh and delicious brussels sprouts dish, that is really a salad. It is bright in its flavors and I love all the different crunchy and creamy textures involved.

The brilliant bright green vinaigrette flavored with sour green apples, jalapeno and agave is absolutely amazing and brings everything together.

Shredded Brussels Sprouts Salad with Sour Apple Jalapeno Honey Vinaigrette

I just have a few dishes left for all of my Thanksgiving goodness- I hope that you are enjoying them and finding some inspiration! I will publish a comprehensive Thanksgiving roundup AND the full Ultimate Vegan Thanksgiving at the end of the week!

Brussels Sprouts Apple Salad with Avocado and Sour Apple Jalapeno Vinaigrette ( Vegan ) from HeatherChristo.com

Brussels Sprouts Apple Salad with Avocado and Sour Apple Jalapeno Vinaigrette
Author: 
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 pound Brussels Sprouts
  • 1 large Granny Smith Apple
  • ⅓ cup roasted salted pepitas
  • 1 medium avoacado cut into chunks
  • Sour Apple, Jalapeno Vinaigrette, makes 1 cup
  • ½ cup peeled granny smith apple chunks
  • 1 jalapeno, roughly chopped
  • 2 tablespoons agave
  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • kosher salt to taste
  • pomegranate seeds for garnish
Instructions
  1. Using a sharp knife finely shred the Brussels sprouts into fine ribbons, discarding the base of the sprout. Slice the green apple into matchstick sized pieces. Toss the Brussels sprouts and the green apple pieces together in a large bowl.
  2. In the jar of a blender, add the apple chunks, jalapeno, agave, oil and apple cider vinegar. Puree on high until you have a creamy pale green dressing. Season to taste with kosher salt.
  3. Toss the salad with about ¼ cup of the vinaigrette (or as much as you desire) and then sprinkle with the pepitas and avocado and season to taste with kosher salt.
  4. Garnish if desired with pomegranate seeds.

 

Recipe by Heather Christo (http://heatherchristo.com)