A delicious winter salad full of flavor… It was a great addition to our Thanksgiving Dinner.
Brussels Sprout Salad vegetarian
Brussels Sprout Salad
Preparation time: 20 minutes
Cooking time: 8 minutes
Ingredients for 6
- 1/2 cup walnuts, coarsely chopped
- 1 pound brussels sprouts, thinly sliced
- 1 crisp apple (Fuji for example), julienned
- 1/4 cup shaved Parmesan cheese
- 2 tablespoons chopped chives
Dressing: 1/2 teaspoon grated lemon zest, 1 lemon juice, 1 chopped shallot, 1 teaspoon maple syrup, 2 teaspoons Dijon mustard, 1/3 cup olive oil, salt and pepper
Directions
Preheat the oven to 350F. Spread the walnuts on a baking sheet and bake until brown and fragrant, about 8 minutes. Set aside to cool.
To make the dressing, mix the lemon zest, lemon juice, shallots, maple syrup and mustard in a bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper. Set aside.
In a large bowl, mix the Brussels sprouts, apple, Parmesan, chives and walnuts.
Add the dressing when you are ready to serve and too well.
