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October Food Festival Recipe: Apple



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

Brussel Sprout Apple Recipe



  • 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.


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!

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