Shaved Brussels Sprouts Salad with Cranberries, Apples and Gouda

Here’s the recipe I referenced in my blog post the other day.  I will warn you – gouda is kind of stinky so you might not want to eat it, but it is really delicious in this salad.  I was kind of skeptical at first, but this came together really nicely.  One thing I would recommend that I normally wouldn’t – definitely only use 1 small garlic clove and 1/2 cup shredded gouda.  I typically believe there can never be too much garlic or cheese, but this recipe requires a delicate balance and if you follow the recipe below it will be perfect.

Speaking of things I was skeptical of, if you live near a Trader Joe’s I know just how to make you the hero of our next holiday gathering.  They have these fig and olive crisps and cranberry chevre.  Oh boy is this stuff delicious!  They were sampling it at our store tonight and I almost didn’t try it, but man is it a good thing I did, you’re welcome.IMG_5603.JPG


Shaved Brussels Sprouts Salad with Cranberries, Apples and Gouda

Serves: 6+


  • 1 lb. whole brussels sprouts, or 12-14 oz already shaved brussels sprouts
  • 2 tbsp. lemon juice
  • 2 tbsp. Dijon mustard
  • 2 tbsp. shallot, finely minced
  • 1 small clove garlic, minced or pressed
  • ½ tsp. kosher salt
  • Freshly ground pepper, to taste
  • 3 tbsp. extra virgin olive oil
  • ½ cup aged gouda, coarsely shredded
  • 1 apple such as Pink Lady, peeled, cored, and thinly sliced
  • ½ cup dried cranberries, coarsely chopped
  • ¼ cup toasted hazelnuts, coarsely chopped (optional)


  1. Trim the ends off of the brussels sprouts. In a food processor fitted with the slicing attachment, shred the brussels sprouts. Remove to a large mixing bowl.
  2. In a liquid measuring cup or dressing shaker, combine the lemon juice, Dijon, shallot, garlic, salt and pepper. Add in the olive oil and whisk/shake until well blended.
  3. Add the dressing to the bowl with the brussels sprouts. Toss well, then let stand at least 30 minutes or up to 2 hours.
  4. Add the gouda, apple, cranberries and hazelnuts to the bowl with the brussels sprout mixture. Toss well to combine. Taste and adjust seasoning as necessary. Serve.



Week 48 – Summer Salad

Time continues to fly by which brings me to you with late posts…again.  Woops!  Also, at first I thought I lost count of the weeks (and that my CPA license should therefore be revoked, because what accountant can’t count?), but even though the post for this coming week will be week 49, yet our anniversary is Sunday, I realized this didn’t start til Mid-July last year.  Phew.  And btw, get excited for the next post, because I get to share with you my anniversary gift for Matt and I’m so stinking excited!! It has been a hard thing to keep secret…just 3 more days!

This weekend was great – we drove up to NY for a friend’s wedding and stopped near Binghamton to hang out at my aunt’s house with some of my dearest cousins and their little ones, and my parents and Amanda came down too!  It was great to spend some time with family.  Then we drove over to Delhi, NY to the house Matt’s friends rented for the weekend.  What did people do before airbnb?  It’s so great that we can go anywhere (hello…Delhi, NY) and rent a house that sleeps 10 people so we can all hang out all weekend.  Anyway, the wedding was adorable and the whole weekend was a lot of fun, a much needed break from my straight days of studying.

I recently purchased Shauna Niequist’s new book – a 365 Day devotional.  Not only is it great because I just love everything she writes, but it has recipes sprinkled throughout!  So we tried one of them this week and, just like her other recipes, it did not disappoint.

Summer Salad:

Servings: 6 (as a side)


  • 3 Ears of Corn, cut from the ears, raw
  • 1 cucumber, diced
  • 2 peppers (red, yellow, or orange)
  • 1/2 pint grape tomatoes
  • 1/2 bunch fresh dill
  • 1/2 bunch fresh basil (we used parsley…accidentally, but it was still good!)
  • 4 ounces crumbled feta
  • Salt and Pepper to Taste

* The original recipe was double of all these amounts, but since we’re only two people we cut it in half


Combine all ingredients and adjust the herbs, salt, and pepper to taste.  Let sit for several hours before serving, it gets better the longer it sits.  Keeps for at least 3 days.