Food To Fall Into

Use the Pick of the Farm for a Delicious Seasonal Salad.

Article by Michael Beightol

Photography by Stephen Neilson

Originally published in SW Lake Lifestyle

For this seasonal recipe, featuring the pick of local farms during fall harvest, we leaned on our friends at Green City Market for a delicious salad that includes Brussels Sprouts, apple, red onion, nuts and creamy blue cheese.

We selected this recipe from the Green City Market Cookbook from the Fall favorites section for both its minimal ingredients easily sourced from farmers markets, as well as the short time for both prep (20 minutes) and cooking time (about 12 minutes).

The recipe creator, Laura Lamar, says it's her "go-to recipe whenever I see fresh Brussels Sprouts for sale. It can be served warm, at room temperature, or chilled."

SWL Editor Stephen Neilson tested the recipe and found it "a simple, easy-to-make, delicious combination of fresh tastes all around the wheel of harvest goodness from savory to tart and tangy to sweet."

Go to to learn more about this award-winning farmers market.


3/4 pound Brussels sprouts, trimmed & quartered

1 small red apple, diced

1/4 cup chopped red onion

1/4 cup crumbled blue cheese

1/4 cup chopped walnuts or pecans, toasted

Balsamic vinegar to taste

Saute Brussels sprouts in 3 tsp. olive oil 5—6 min until almost tender. Add the apple and onion, and sauté for 3 minutes more. Remove from heat. Transfer mixture to serving plates, and top with the blue cheese and nuts. Drizzle with balsamic vinegar; add cracked pepper to taste, and serve.

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