This salad is loaded with all the best Fall flavors. The chopped Brussels sprouts add texture to the salad and the combination of both Granny Smith and Fiji apples gives it a sweet and tart flavor. It’s the perfect base for the maple Dijon vinaigrette. This salad can easily be a dinner topped with grilled chicken or salmon or served as a hearty side dish for a family potluck.
Tip: Pecans can be substituted for walnuts or left out if needed. Skip the bacon to make this vegetarian!
This dish contains the following allergens: Tree Nuts, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
4 cups
Brussels sprouts, stems trimmed
1
granny smith apple, cored, halved
1
fuji apple, cored, halved
1/2 cup
dried cranberries
1/2 cup
pecans, halved
4 tablespoons
feta cheese
4
slices cooked bacon, chopped
For the dressing
extra virgin olive oil
apple cider vinegar
maple syrup
Dijon mustard
Kosher salt, to taste
Ground black pepper, to taste
4 cups
Brussels sprouts, stems trimmed
1
granny smith apple, cored, halved
1
fuji apple, cored, halved
1/2 cup
dried cranberries
1/2 cup
pecans, halved
4 tablespoons
feta cheese
4
slices cooked bacon, chopped
For the dressing
5 tablespoons
extra virgin olive oil
3 tablespoons
apple cider vinegar
3 tablespoons
maple syrup
2 tablespoons
Dijon mustard
Kosher salt, to taste
Ground black pepper, to taste
Utensils
Large Bowl
Step 1
Install the chopping blade in the XL Precision Processor Bowl. Working in batches, place ⅓ of the brussels sprouts in the bowl. Install the lid, then select CHOP. When processing is complete, run the CHOP program again. Place chopped brussels sprouts into a large mixing bowl and repeat this step with remaining batches of brussels sprouts.
Step 2
Wipe the bowl clean and install the disc spindle. Set the adjustable slicing disc to Setting 3 and place the disc on the spindle. If your unit comes with the reversible slicing/shredding disc, place the disc slicing side up.
Step 3
Install lid and place an apple half into feed chute with the large food pusher installed. Select DISC, and using the medium pusher, guide the apple through the chute. Repeat with remaining apples. When all apples have been sliced, press DISC again to stop the program. Remove the lid and transfer apples to bowl with brussels sprouts.
Step 4
Wipe the bowl clean and reinstall the chopping blade. Add all the dressing ingredients to the bowl in the order listed and install the lid. Select PUREE.
Step 5
To assemble the salad, top Brussels sprouts and apples with dried cranberries, pecans, feta cheese, and bacon. Top with dressing and serve.
Install the chopping blade in the XL Precision Processor Bowl. Working in batches, place ⅓ of the brussels sprouts in the bowl. Install the lid, then select CHOP. When processing is complete, run the CHOP program again. Place chopped brussels sprouts into a large mixing bowl and repeat this step with remaining batches of brussels sprouts.
4 cups
Brussels sprouts, stems trimmed
1
granny smith apple, cored, halved
1
fuji apple, cored, halved
1/2 cup
dried cranberries
1/2 cup
pecans, halved
4 tablespoons
feta cheese
4
slices cooked bacon, chopped
For the dressing
extra virgin olive oil
apple cider vinegar
maple syrup
Dijon mustard
Kosher salt, to taste
Ground black pepper, to taste
4 cups
Brussels sprouts, stems trimmed
1
granny smith apple, cored, halved
1
fuji apple, cored, halved
1/2 cup
dried cranberries
1/2 cup
pecans, halved
4 tablespoons
feta cheese
4
slices cooked bacon, chopped
For the dressing
5 tablespoons
extra virgin olive oil
3 tablespoons
apple cider vinegar
3 tablespoons
maple syrup
2 tablespoons
Dijon mustard
Kosher salt, to taste
Ground black pepper, to taste
Step 2 of 5
Wipe the bowl clean and install the disc spindle. Set the adjustable slicing disc to Setting 3 and place the disc on the spindle. If your unit comes with the reversible slicing/shredding disc, place the disc slicing side up.
4 cups
Brussels sprouts, stems trimmed
1
granny smith apple, cored, halved
1
fuji apple, cored, halved
1/2 cup
dried cranberries
1/2 cup
pecans, halved
4 tablespoons
feta cheese
4
slices cooked bacon, chopped
For the dressing
extra virgin olive oil
apple cider vinegar
maple syrup
Dijon mustard
Kosher salt, to taste
Ground black pepper, to taste
4 cups
Brussels sprouts, stems trimmed
1
granny smith apple, cored, halved
1
fuji apple, cored, halved
1/2 cup
dried cranberries
1/2 cup
pecans, halved
4 tablespoons
feta cheese
4
slices cooked bacon, chopped
For the dressing
5 tablespoons
extra virgin olive oil
3 tablespoons
apple cider vinegar
3 tablespoons
maple syrup
2 tablespoons
Dijon mustard
Kosher salt, to taste
Ground black pepper, to taste
Step 3 of 5
Install lid and place an apple half into feed chute with the large food pusher installed. Select DISC, and using the medium pusher, guide the apple through the chute. Repeat with remaining apples. When all apples have been sliced, press DISC again to stop the program. Remove the lid and transfer apples to bowl with brussels sprouts.
4 cups
Brussels sprouts, stems trimmed
1
granny smith apple, cored, halved
1
fuji apple, cored, halved
1/2 cup
dried cranberries
1/2 cup
pecans, halved
4 tablespoons
feta cheese
4
slices cooked bacon, chopped
For the dressing
extra virgin olive oil
apple cider vinegar
maple syrup
Dijon mustard
Kosher salt, to taste
Ground black pepper, to taste
4 cups
Brussels sprouts, stems trimmed
1
granny smith apple, cored, halved
1
fuji apple, cored, halved
1/2 cup
dried cranberries
1/2 cup
pecans, halved
4 tablespoons
feta cheese
4
slices cooked bacon, chopped
For the dressing
5 tablespoons
extra virgin olive oil
3 tablespoons
apple cider vinegar
3 tablespoons
maple syrup
2 tablespoons
Dijon mustard
Kosher salt, to taste
Ground black pepper, to taste
Step 4 of 5
Wipe the bowl clean and reinstall the chopping blade. Add all the dressing ingredients to the bowl in the order listed and install the lid. Select PUREE.
4 cups
Brussels sprouts, stems trimmed
1
granny smith apple, cored, halved
1
fuji apple, cored, halved
1/2 cup
dried cranberries
1/2 cup
pecans, halved
4 tablespoons
feta cheese
4
slices cooked bacon, chopped
For the dressing
extra virgin olive oil
apple cider vinegar
maple syrup
Dijon mustard
Kosher salt, to taste
Ground black pepper, to taste
4 cups
Brussels sprouts, stems trimmed
1
granny smith apple, cored, halved
1
fuji apple, cored, halved
1/2 cup
dried cranberries
1/2 cup
pecans, halved
4 tablespoons
feta cheese
4
slices cooked bacon, chopped
For the dressing
5 tablespoons
extra virgin olive oil
3 tablespoons
apple cider vinegar
3 tablespoons
maple syrup
2 tablespoons
Dijon mustard
Kosher salt, to taste
Ground black pepper, to taste
Step 5 of 5
To assemble the salad, top Brussels sprouts and apples with dried cranberries, pecans, feta cheese, and bacon. Top with dressing and serve.
