Shredded Brussel Sprout Salad with Radicchio, Grapes, Almonds and Goat Cheese

Serves 6

Nutrition per serving– calories: 172, fat: 10g (saturated: 2g), carbohydrates: 16g, protein: 6g, fiber: 4g, sugar: 9g, sodium: 230mg

This is a very flexible salad. You can substitute red wine or balsamic vinegar for the cider vinegar. Endive is a great substitute for radicchio. If you don’t care for goat cheese, you can use feta cheese or even shaved Parmesan cheese. Walnuts and hazelnuts would be great in this salad. If you are feeling adventuresome, you might want to try our recipe for pickled grapes (recipe below), or simply substitute sliced apples in place of the grapes. 

• ½ cup apple cider or unfiltered apple juice 

• 2 tablespoons cider vinegar

• 2 teaspoons coarse grain mustard 

• 1 small shallot, minced (about 3 tablespoons)

• Kosher Salt and pepper

• 2 tablespoons extra-virgin olive oil

• ¾ pounds brussels sprouts, trimmed, halved, and sliced very thin (about 6 cups shredded) 

• ½ head radicchio, thinly sliced 

• 3 ounce goat cheese, crumbled 

• ¼ cup toasted sliced almonds 

• 1 cup grapes, cut in half or sliced 

In a small saucepan, bring the cider to a boil over medium-high heat, swirling the pan occasionally, until reduced to 2 tablespoons about 4 minutes. Pour reduced apple into a large bowl. 

Whisk in the vinegar, mustard, shallot, and ½ teaspoon salt and ½ teaspoon black pepper together in a large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts, radicchio, and grapes with dressing, and season to taste with salt and pepper.  Let the salad sit for at least 30 minutes (Salad will keep in the refrigerator for a day or two). 

When ready to serve, transfer to a serving platter or individual bowls and top with goat cheese and almonds.