Shaved Brussels Sprout Apple Walnut (Printable)
Crisp shaved Brussels sprouts, sliced apples, toasted walnuts and a tangy Dijon vinaigrette for a bright, crunchy bowl.
# What You’ll Need:
→ Salad
01 - 1 pound Brussels sprouts, trimmed and thinly shaved
02 - 1 large crisp apple (such as Honeycrisp or Granny Smith), cored and thinly sliced
03 - 1/2 cup walnuts, roughly chopped
04 - 1/3 cup shaved Parmesan cheese (optional)
05 - 1/4 cup dried cranberries (optional)
→ Dijon Dressing
06 - 3 tablespoons extra virgin olive oil
07 - 1 1/2 tablespoons apple cider vinegar
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon honey or maple syrup
10 - 1 small garlic clove, finely minced
11 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Place the chopped walnuts in a dry skillet over medium heat. Toast for 3 to 4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and set aside to cool.
02 - In a large mixing bowl, combine the shaved Brussels sprouts, sliced apple, toasted walnuts, shaved Parmesan cheese, and dried cranberries. Toss gently to distribute evenly.
03 - In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until the dressing is fully emulsified and smooth.
04 - Pour the dressing over the salad ingredients and toss thoroughly to ensure everything is evenly coated.
05 - Allow the salad to rest for 5 to 10 minutes at room temperature so the flavors can develop and the Brussels sprouts soften slightly.
06 - Transfer to serving bowls or plates. Garnish with additional toasted walnuts or extra Parmesan if desired, and serve immediately.
# Expert Advice:
01 -
- The contrast of crunchy shaved sprouts and sweet crisp apple is the kind of texture combination that makes you go back for seconds before you realize it.
- That Dijon dressing pulls everything together with a tangy warmth that feels indulgent but keeps the whole bowl light and bright.
02 -
- Add the apple slices right before serving if you are making the salad ahead because they will oxidize and turn brown even with the acid in the dressing.
- The sprouts actually taste better after sitting in the dressing for a while, so this is one of those rare salads that improves rather than wilts as it waits.
03 -
- Choose the smallest Brussels sprouts you can find because they tend to be sweeter and more tender than the large ones that can taste slightly bitter when raw.
- Massaging the dressing into the sprouts with your hands for just thirty seconds breaks down their toughness and makes every bite noticeably more enjoyable.