Brussell Sprout and Apple Salad with Pecan Brittle
This year, for our two retreats in October, we riffed off a recipe from the folks at Crowded Kitchen and made a massive hit of a fall salad—one perfect for your Thanksgiving Day table!
We served this salad at our Signature Retreat in early October, in early October with my French Herb-Roasted Chicken and herbed sourdough bread. For the retreat I hosted for Cairn Travels in late October, this salad made a perfect start for my Garden Bolognese and herbed sourdough bread. After both meals, guests asked for the recipe, so we shared. We adjusted the original recipe we found and think it is delicious! Also, you should make extra pecan brittle; no one will be sorry!
As with most salads, substitutions are no fuss here. Walnuts for Pecans? Adding dried apricots or cranberries? Maybe some crispy pancetta? You know your family–and your pantry–best. Let me know if you try this one, and send me a photo!
Xo,
Rachael
For the Dressing
¼ cup olive oil + a little extra
1 ½ tablespoon balsamic vinegar, we used a cherry balsamic
1 tablespoon fresh lemon juice + a little extra
1 tablespoon dijon mustard
1 tablespoon maple syrup or honey
1 teaspoon salt + more to taste
Fresh cracked pepper
For the Pecan Brittle
¾ cup raw, unsalted pepitas, I prefer European Pumpkin Seeds
1 cup raw pecan pieces
¼ cup maple syrup
2 teaspoons olive oil
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
½ teaspoon salt
½ teaspoon black pepper
For the Salad
2 cups mixed greens
3 Golden Delicious, thinly sliced. We have the advantage of Morris Orchard being in our neighborhood so we get to choose from all kinds of heirloom apples but our favorites to use here are Suncrisp and the Albemarle Pippin!
4 cups shaved brussels sprouts, I used 2 full bunches
½ cup sheep or goat feta
½ cup dried sour cherries
Preheat oven to 300˚F and line a baking sheet with parchment paper.
Whisk together maple syrup, olive oil, thyme, rosemary, salt, and pepper in a bowl. Stir in the pecans and pumpkin seeds until well coated and combined. Spread into an even layer on the baking sheet. Bake for 40 minutes, rotating the pan halfway through baking. At about 30 minutes, start checking if it's done. You can smell the aromas, and it will look golden and toasted.
Remove the brittle from the oven and let it cool completely before breaking it into bite-sized pieces. *The first time I made the brittle, it took close to 45 minutes. Placing the brittle in the fridge will help harden it up, but it stays a bit chewy.
Thinly shred the Brussels sprouts in a food processor with the shredder attachment. Visit your local farmers' market this time of year, and you will likely find fresh brussels sprouts available!
Whisk together all the dressing ingredients until smooth.
Assemble the salad with greens, brussels sprouts, dried sour cherries, apple slices, feta, and the dressing. Top with the brittle or mix it in.