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!
More Recipes
Setting Sail with New York Flavor at SailGP 2026
On a picture-perfect weekend on Governors Island, SailGP returned to New York Harbor, bringing world-class racing, breathtaking skyline views, and thousands of spectators eager to
Science Meets Stems: A Floral Design Workshop at Rockefeller University
Flowers for Spring? Groundbreaking. I recently led a Floral Design Workshop with the students at Rockefeller University in partnership with the Office of University Life
Exciting Events Around Town – June 2026
Apollo Theater | Caramoor | Jazz at Lincoln Center | The New York Historical | Wave Hill Jump to Bronx Events Apollo Stages at the
June 2026 Food Festival: Higos con Queso
Jump to Recipe Each month, our Food Festival series celebrates a single ingredient or dish through a chef-driven recipe, practical tips, and serving inspiration rooted
Daniela Navarrete on Higos con Queso and a Taste of Ecuador
A Taste of Ecuador, Reimagined For Chef Daniela Navarrete, food is more than nourishment—it’s a connection to family, culture, and home. This month, she shares
Sustainability on the Menu at Wave Hill
Nature, community, art, and culture come together at Wave Hill, a public garden in the Bronx and easily one of our favorite spaces to connect
What’s In Your Fridge? A Look Inside Niki Russ Federman’s Kitchen
At any given moment, a refrigerator holds more than just ingredients; it tells a story. What we keep on hand, what we reach for late
5 Ways to Use Your CSA Box This Month
CSA season is almost here, and at Katchkie Farm—the same place our students harvest vegetables, explore ingredients, and cook together in The Sylvia Center’s Learning