The Brussels sprouts slaw recipe you’ll be obsessed with this fall

Welcome to Well Done, Well+Good’s seriously tasty food (and drink!) video series, featuring easy-healthy-gorgeous recipes from the wellness scene’s buzziest chefs, nutritionists, and Instagram foodies.

Oh, the reasons to love fall: Jacket weather, Hocus Pocus reruns, autumn flavors—the list goes on. One not-so-great thing about the season? Your schedule suddenly becomes packed.

And after an insanely busy day at the office, the last thing you want to do is cook an epic meal. That’s why Rachel Mansfield’s recipe for this fall Brussel sprouts slaw is so genius.

The food blogger and recipe developer created this dreamy fall dish (packed with Brussels sprouts and apples) as a quickie show-stopper to add to any menu. And here’s the genius part: Mansfield scored all of the ingredients from FoodKick, powered by FreshDirect, the on-demand service that sends fresh food (and wine!) to your door in as little as an hour. (So you can cross last-minute grocery run off your after-work errand list.)

Meal prep this dish for easy lunches all week, or use it as a upscale-looking side that’ll impress your friends at your next dinner party. (Hey, they don’t need to know how easy it is to make!)

Ready to see how much of a timesaver this recipe is? Watch Mansfield create it above, and score step-by-step instructions below.

Fall Brussels Sprout Slaw

Serves 4

Ingredients
1 pound Brussels sprouts
1/3 cup toasted pumpkin seeds
1/3 cup slivered almonds
1/3 cup grapes, sliced in halves
1 apple, chopped
1 Tbsp honey
1 Tbsp olive oil
1/4 tsp cinnamon

Directions

1. Add Brussels sprouts to food processor and pulse so they are chopped but not fully shredded (you want some large pieces).

2. Place chopped Brussel sprouts in a large bowl and toss with toasted pumpkin seeds, almonds, grapes, and apples.

3. Pour honey, olive oil, and cinnamon into bowl and mix well. Dig in!

Bonus: Get $25 off your first FoodKick order of $50 or more with code WELL25! (Heads up, offer ends 1/31/18.)

In partnership with FoodKick