On an average week I plan out between 2-4 recipes that I am going to create, shoot and hopefully publish on this site. I do between 2-4 because I post new recipes every Tuesday and Thursday and don’t always get things right the first (or second or third…) time around.
Most Sundays I am in town, I visit the farmer’s market. Not only do I love the fresh organic produce and supporting local farmers, it also just makes my heart happy to be there. I am surrounded by people who care about food and the quality of their food – these are my kind of peeps! I also love the suspense… I never know if there is a new vegetable I’ll discover, what kind of flowers I will find or what interesting tid-bit I might learn from a fellow farmers market goer.
And that is how this salad came to be. One Sunday, I noticed a walnut vendor I hadn’t seen before. It happened to be the same week where grapes were fairly new the the scene. I purchased both of these items and decided I would use them in a salad for lunch. And then it all started coming to me… As I continued on, I let the vision of this salad be my guide and before I knew it I was purchasing pink lady apples, brussels sprouts and mint.
And you guys, wow! I mean the photo’s just don’t do this one justice. This salad is filling, rustic, unique, seasonal and so delicious that I made it 3 times in one week! You will not be disappointed. And this salad, if chosen to made vegan, would fool even the biggest cheese lover out there.
- 4 cups (20-25) brussels sprouts, shredded (You can use a mandoline if you have one but I don't so I used a knife)
- 3 Tbsp fresh squeezed lemon juice (approx 1 lemon)
- ½ cup mint, thinly sliced
- 1 cup grapes
- 1 apple (pink lady was the varietal I used)
- 1 cup walnuts
- ¼ cup vegan or regular parmesan - see notes
- ½ cup olive oil
- ½ tsp maple syrup
- ½ tsp salt
- Place brussels sprouts in a bowl with the lemon juice and mix well.
- Meanwhile, cut the grapes in half and thinly sliced and/or cube the apple.
- Add grapes, apple, walnuts, parmesan, oil, syrup and salt to the bowl and mix well. Taste and add more salt, oil, syrup or lemon as needed.