My sister Kelly is obsessed with this brussels sprout and apple salad. She made a massive batch for Thanksgiving and Christmas Eve because she wanted to add something fresh and healthy to the menu. I thought that the salad could use a little oomph, so I added two of my favorite ingredients: cheddar cheese and crispy prosciutto. The cheese and prosciutto push this salad over the edge from good to really great. The result is a fresh tasting salad with satisfying crisp brussels sprouts and apples, a light yogurt ginger dressing, crunchy bits of prosciutto, and cubes of cheddar cheese. It’s a lunch I look forward to eating.
Before you think that I ruined a healthy recipe by adding cheese and prosciutto, let me explain that I only used 2 slices of prosciutto and 1/4 cup of cheese, and this salad makes enough to serve 2-4 people depending on if you are having it as a main dish or a side dish. The cheese and prosciutto give this salad more life, and I especially love the texture of the crispy prosciutto.
I love brussels sprouts and they make a great salad because they don’t wilt quickly. You can dress this salad, bring it to work, let it sit for a few hours, and it will still be fresh at lunchtime. It’s an excellent way to load up on veggies during lunch, and during these cold winter months it’s best to pack lunch so that you don’t have to go out in the cold.
If you haven’t tried crispy prosciutto yet, it tastes like a thinner and crispier version of bacon. It’s delicious, and I think that it’s better than bacon. It’s a wonderful addition to any salad.
You can buy bags of shredded brussels sprouts at most grocery stores, or you can thinly slice the sprouts yourself. I happened to have a pound of brussels sprouts at home, so I sliced them up myself and it took less than 10 minutes.
20 minPrep Time
20 minTotal Time
- 1 pound of Brussels Sprouts
- 1 Granny Smith Apple
- 2 slices of Prosciutto
- 1/4 cup diced Cheddar Cheese
- 1 (5.3 ounce) tub of Non-Fat Greek Yogurt
- 1 tablespoon Finely Grated Ginger
- 1 tablespoon Fresh Lemon Juice
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Olive Oil
- Salt and Pepper
- First, lay the slices of prosciutto out on a baking sheet. Place in an oven heated to 375 and bake for 10 minutes, until crisp. Then remove from the oven.
- While the prosciutto is cooking, slice the brussels sprouts. Slice off the end of each brussels sprout and remove the outer leaves before thinly slicing and pouring into a bowl.
- Then julienne the apple, dice the cheese, and add it to the bowl with the brussels sprouts.
- Remove the prosciutto from the oven and let it cool while you prepare the dressing.
- To make the dressing whisk together the yogurt, ginger, lemon juice, vinegar, and olive oil. Season with salt and pepper to taste.
- Add half of the dressing to the brussels sprouts, apples, and cheese, and toss together. Add more dressing if you like, I added about 3/4 of the dressing. Top with crumbled prosciutto and serve.