Quick Hit RecipesSalads

Crunchy Fall Salad

By October 8, 2017 No Comments

Seasonal changes are great for mixing up your salad routine. Take advantage of vegetables and fruits that are ripe this time of year. Here’s a great way to mix in some crispy brussel sprouts and apples into a salad. Enjoy!


Preheat Oven to 350. Place a sheet of parchment paper on a cooking tray, cover the tray with shredded brussel sprouts. Lightly coat with some olive oil, sprinkle a little sea salt, then mix around. It saves time to do this on the tray, but feel free to use a bowl to evenly coat. Let roast for about 25 minutes, keep an eye on them as you will want them crispy but not burnt.

For dressing, mix in a bowl and let chill in the fridge while prepping the rest:

-1 ripe avocado
-1 finely chopped scallion
-Half fresh squeezed lemon
-3 TBSP of olive oil
-1 TBSP of apple cider vinegar
-1 TSP of mustard powder
-1 TSP of seal salt

(you can add more oil/vinegar later if you want)

In Large Bowl:

-Chopped salad greens (kale, spinach, mixed greens)
-One chopped apple

Let the crispy brussel sprouts cool for a few minutes.  Stir in the dressing to the greens and apple mixture, then add the brussel sprouts. Enjoy immediately while the sprouts are still crispy!

Sean Fitzpatrick

Author Sean Fitzpatrick

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