Brussel Sprout heart Apple – A Sensational Salad

Posted by: on Nov 8, 2012 | 21 Comments

Do not disturb

Matchmaking going on

I take my job as veggie matchmaker very seriously. Ehrm. A careful combination of love, science, flavor explosions and suddenly glorious dishes like this one appear. Really hard work… Ehrm.

My gosh. There is no longer any way of hiding the fact that winter is coming (can you hear Game of Thrones lurking in that sentence?). I have been keeping a close eye at the weather this week, looking for an opportunity to shoot the brussel sprout salad but the moment never came and the days passed. Ha, you should have seen me today when I realized the sun was aaalmost shining. I dropped everything and went out to harvest these multicolored beauties, some arugula and apples. All went well with the kitchen creating, I got both a serious food orgasm (when tasting the dressing) and the pictures. Awesome. I went inside after the photo shoot and suddenly all rainy hell brake loose. I laughed.

Apparently the universe wanted you to receive this match-made-in-heave-recipe today and for that I am very happy. See, this is veggie matchmaking magic on a high level.

Fun & Fabulous Facts

Before I entered the world of organic gardening I had no idea that brussel sprouts could be anything other than a grayish pile at a Christmas table. Quite frankly, I was a bit scared of them. Oh how sad! Never again are these beauties to be overlooked, you see they are most definitely centerpiece material. Not only for their obvious pretty looking faces, also for the exciting flavor, sensational nutritional value, texture and ability to make a dull salad pop. But for that to happen it acquires you get your hands on some locally grown sprouts with all of these hidden powers intact. Also remember that brussel sprouts that have been hit with a little frost are sweeter.

Brussel sprouts, a member of the Brassicaceae family, also called cruciferous vegetables are a warming food perfect for these foggy days. Here in Sweden they are also called ”Rose cabbage”, witch I think does them more justice. Brussel sprouts can stimulate the liver out of stagnancy and is therefore a great help for the body to release toxins.

Apart from all of the things listed above and being high in vitamins and minerals Cruciferous vegetables are also real brain protectors. Anyone who does not wish to take real good care of their brain cannot be in their right mind (aka not enough Brassicaceae in their world;). This Brussel Sprout / Apple salad will solve that problem.

Brussel sprout & apple salad with sweet lemon dressing

An exceptionally easy salad that plays with the warm Greenylicious brussel sprouts, the fresh, tad sour apples, the mindblowingly delicious lemon / honey dressing and the peppery arugula. I told you – Centerpiece material!

Salad for four

1 kg brussel sprouts
2 tsp ghee / virgin coconut oil
pinch of salt
3 Apples, thinly sliced (I chose Belle be Boskoop)
3 large handfuls of arugula

1. Preheat the oven to 375°F (200° C).
2. Soak the brussel sprouts for 5 minutes in cold water to get rid of any sand or dirt in the leaves
3. Rinse them thoroughly and cut off their stems with a small knife (careful, you do not want to cut too much and have the leaves fall off).
4. If they differ a lot in size, cut the big ones in half and put them all on a baking tin.
5. Toss with salt and ghee / virgin coconut oil and put into the oven. Bake for 8-10 minutes. You want the core to still be a bit hard.
6. Add the thinly sliced apple and the arugula.

Lemon / Honey dressing

1 tbsp liquid honey (pure & raw)
4 tbsp water
3 tbsp tahini (salted)
1/2 organic lemon, juice and zest.

1. add all ingredients to a blender and blend (or use a hand blender).


Drizzle the godsend dressing over the salad and eat as it is or together with steamy quinoa/millet and freshly cracked black pepper.

Now matchmaking does not end in the kitchen. I´m constantly using those abilities to guide me to the things I need the most. One day Elenore + Creative visualization/planning can be the greatest thing and sometimes Elenore + silly series are a perfect match. It´s all about letting that inner matchmaker take you forward to the meetings you are meant to attend.

What matchmaking are you doing today? Where does that GPS take you right now..? It would be so much fun to hear about your magic in the comments below.

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  1. jaime @ sweet road
    9 november, 2012

    Hmmm… At first I thought the apples in the photos were pear slices. I wonder if pears and brussel sprouts would go well together…?

    • ElenoreEarth
      9 november, 2012

      I think that would be absolutely divine! Maybe roast the pear slices a bit too..?!
      Good luck!

  2. Freja
    9 november, 2012

    AOOOW! Du härliga inspirerande galet sköna kvinna! Både skriva, fotografera, laga störtskön mat och företaga, du är ju bara helt fantastisk! Freja + Earthsprout var en riktigt skön match just så här på jobbet när det börjar skymma utanför fönstret! Massa kärlek!!

    • ElenoreEarth
      9 november, 2012

      Ååååå! Min vackra vän! Ditt hjärta är så magiskt! Jag känner din kärlek konstant!

  3. Natalia
    10 november, 2012

    I discovered how lovely brussels sprouts can be this year. This salad looks MAGICAL. They’re not in season here atm (I live in NZ), but I’ll be making this next year when the cold weather rolls round. In the meantime, I’m having fun looking through your summer recipe archive :) x

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  5. Alissa N
    10 november, 2012

    This salad looks heavenly. Seriously. I want to eat this right now!! Brussel sprouts are one of my all time favorie foods, and this combo looks out of this world!!

  6. Ana Cooks
    12 november, 2012

    More than your wonderful recipes, i’m even more in love with your shots. Great photography!
    Thanks for the inspiration!

    • ElenoreEarth
      12 november, 2012

      Oh, thank you so much Ana! I guess you can sense my love in them..:)

  7. Robyn
    12 november, 2012

    Love brussel sprouts…this sounds DElish!! I might do a combo of pear and apple, with a little walnut…yum!

  8. Jana
    14 november, 2012

    simply fantastic! what a great idea, i love B.sprouts:-))will try this very soon, we have tons of them right now in Holland and they are Dutch grown!xxx

  9. montse
    15 november, 2012

    Wonderful combination but do you think it would also work well with fresh mint leaves instead of arugula? looooove you, Eleonore!

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  11. Marie
    29 november, 2012

    I’m going through a slight brussel sprout obsession right now, so this recipe is very welcome to my collection. I usually fry them in chili and thyme but this recipe has such a freshness over it – sometimes hard to achieve with Swedish winter vegetables.

  12. Xmepsa66z
    12 juli, 2013

    Troche nie duzo tego wyszlo ostatecznie, tak tym razem sie to zachowalo. Moze w przyszlosci bedzie wiecej Dziekuje za uwage.

  13. Anna
    11 november, 2014

    Oh gosh! I have to tell you – I am addicted! There is a market in my town, twice a week, and twice a week I can be seen there, buying brussel sprouts, apples and argula.

    This salad is My roomies already call me ms brussel sprouts. I really love the combination of the warm, roasted sprouts, the crunchy apples, and the slightly spicy argula. I add some cumin to the dressing,sometimes even a pinch of cinnamon, and I am in heaven.

    So thank you, really, for this glorius recipe!

    I must be off, washing soaking some sprouts…

    Love and sunshine!


  14. Tina
    2 december, 2015

    Hey Elenore!

    I have found your blog through Sarah B’s beautiful My new roots and have been a BIG fan of (both of) you since. A few days ago I started reading some of your older posts (kinda obsessively I admit :)) and a wonderful coincidence happened today.

    I was just about to make dinner with some brusselsprouts from my boyfrind’s parents’ garden and some kind of sunflowerseed butter lemony dressing. I was about to start but wanted to read ”just one more” of your posts. It was this one!

    So anyhow, I did it your way and am writing this with one happy tummy now. It was sooooo delicious :D

    So thank you for the recipe, you have been a big inspiration for me (food and otherwise).

    Happy tummy hug from Slovenia,


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