Skip to content
RubyFrost, White, and Blue Summer Apple Salad with Poppyseed Dressing
Ingredients
- For Salad -
- RubyFrost apples, cut into ½” pieces (¼ of one apple to slice for garnish) - 2
- brussel sprouts, shredded - 16 oz
- fresh blueberries - 6 oz
- walnuts - 1/2- 3/4 cup
- feta cheese (crumbled, dairy free) -
- For Poppyseed Dressing -
- maple syrup - 1/4 cup
- apple cider vinegar - 1/4 cup
- salt - 1/2 tsp
- olive oil - 1/2 cup
- poppyseeds - 1 tbsp
Instructions
- To begin, cut your brussel sprouts, from top to bottom, into very thin slices and they will automatically “shred” into a cole-slaw consistency
- Cut your RubyFrost apples into ½ inch pieces. (Reserve ¼ of one apple to slice for garnish, if desired)
- In a large bowl, toss your shredded brussel sprouts with your cubed RubyFrost apples, walnuts, blueberries and crumbled feta
- To make the dressing, mix the maple syrup, vinegar, oil and salt. Once well mixed, add poppyseeds
- Dress the salad just before serving