Radicchio & Brussels Sprout Salad (Edit recipe)

I've said it once and I'll say it again and again -- you don't hate salads, you just don't know how to make good ones! Salad needs complimenting flavors and texture and a perfect dressing that brings it all together. My Radicchio & Brussel Sprout Salad does just that. The tartness of the granny smith apple with the bit of pepperiness from the shallot, pairs perfectly with the sweeter radicchio and bitter brussel sprouts. The goat cheese adds a nice creaminess and the walnuts add the perfect crunch. A simple dressing of olive oil, lemon juice, honey, and crushed red pepper, bring it all together! You'll certainly be coming back for seconds of this salad!

15 minutes

5 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	293
Fat:	22 g
Carbohydrates:	20 g
Protein:	9 g
Cholesterol:	17 g
Sodium:	356 mg
Fiber:	5 g
Sugars:	8 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 4

Ingredients

1 Radicchio, thinly sliced
6 Brussels Sprouts, thinly sliced
0.5 Granny Smith Apple
1 Shallot, diced
0.333 cup Organic Walnuts, finely chopped
0.333 cup Goat Cheese
3 Tbsp Extra Virgin Olive Oil
2 tsp Lemon Juice
1 Tbsp Honey
0.25 tsp Red Pepper Flakes
0.5 tsp Salt
0.5 tsp Black Pepper

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash, dry, and prep your produce. The radicchio and brussel sprouts should be thinly sliced. For the granny smith apple, slice into thin matchsticks. For the shallot, dice into small pieces.
Place a pan on the stove over medium heat with 1 tablespoon of olive oil. Once hot, sautee the brussel sprouts for about 4-5 minutes. Season with salt & pepper.
Once the brussel sprouts have cooled, toss in a large bowl with the radicchio, granny smith apple, shallot, walnuts, and goat cheese.
For the dressing, take the remaining 2 tablespoons of olive oil, lemon juice, honey, and crushed red pepper. Whisk together and pour over the salad. Toss to combine.