BRUSSEL SPROUT, GREEN APPLE & SWISS CHARD SALAD

Each month, our Great Performances menus feature seasonal ingredients.

It’s our way of celebrating the earth and bringing our special touch to every menu.

This recipe makes for a lovely autumn side dish or may also be served cold as a salad.

Serves 4

INGREDIENTS

PROCEDURE

12 oz Brussels sprouts, halved, blanched
2 oz + 3 oz grapeseed oil
6 oz + 8 oz Granny Smith apple, cut in ½” inch cubes
6 oz baby turnip, sliced in rounds
1 large leaf + ½ cup Swiss Chard, cut in fine julienne
1 oz pumpkin Seeds, toasted
1 shallot, minced
3 mint leaves
¼ cup + 1 oz lime juice
2 oz apple cider vinegar
¼ tsp ground fennel
Salt and pepper

Prepare the Green Apple Vinaigrette.

In a blender, process 8 oz cubed Granny Smith, ½ cup chopped Swiss chard, 1 minced shallot, 3 mint leaves, 1 oz lime juice, 2 oz apple cider vinegar, ¼ tsp ground fennel, 3 oz grapeseed oil until extremely smooth.

Adjust seasoning with salt and pepper to taste.

Prepare the Salad

Toss 6 oz cubed apples with ¼ cup lime juice.

Heat 2 oz grapeseed oil in a sauté pan.

Add Brussels sprouts, tossing until seared.

Season with salt and pepper.

Remove from heat and toss in prepared 6 oz apple, turnip, and Swiss chard leaf.

Transfer to a warm serving platter, drizzle with green apple vinaigrette and top with toasted pumpkin seeds.

If serving as a cold salad, allow brussels sprout to cool after cooking.

Transfer to a salad bowl before adding the remaining ingredients.

EMBRACE WELLNESS TIP

Apples contain pectin, a type of fiber that is a prebiotic.

Prebiotics act as food for our good gut bacteria.

Keep your gut happy and healthy by cooking with apples!

Hungry For More?

More Recipes

Too Hot to Cook: Chef-Parents Share No-Cook Summer Recipes and Baby-Friendly Tips

Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and

Basil Salt: A Simple, Stunning Finishing Touch

Jump to Recipe Every summer, our basil grows in vibrant, fragrant abundance at Katchkie Farm. One of our favorite ways to preserve it is also

Garlic Scape Marinade: Peak Season Intensity in Every Spoonful

Jump to Recipe Garlic scapes—those vibrant green stalks that curl from the tops of garlic bulbs—are one of early summer’s most unique and flavorful offerings.

Smoked Garlic Scape Vinegar: Wood-Fired Brightness in a Bottle

Jump to Recipe Smoked Garlic Scape Vinegar is a bold, tangy infusion that captures the complexity of early summer and the warmth of an open

Garlic Scape Confit: A Soft, Savory Spread of Summer

Jump to Recipe Garlic scapes don’t just bring flavor—they bring presence. This garlic scape confit turns early summer’s most striking ingredient into a velvety, deeply