Description

This shredded brussels sprout salad is a delicious side dish filled with roasted walnuts, sweet apples, and crunchy vegetables, drizzled with a homemade vinaigrette. This recipe is quick to assemble, and it’s a great make-ahead salad!

Ingredients

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For the salad

1/3 cup walnuts, chopped
1/2 lb shredded Brussels sprouts
2 stalks celery, diced
1 large carrot, peeled and diced
1 medium red apple, diced

For the vinaigrette:

2 teaspoons Dijon mustard
1 tablespoon maple syrup
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper

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Instructions

Preheat oven to 350° F and line a small baking pan with parchment.
Spread walnuts evenly on the baking pan. Toast for 8-11 minutes until fragrant. Set aside to cool.
While the walnuts are toasting combine the Brussels sprouts, celery, carrot, and apple.
In a small bowl or jar, whisk together the mustard, maple syrup, olive oil, apple cider vinegar, salt, and pepper.
Pour the vinaigrette over the vegetables and toss to coat.
Sprinkle in the toasted walnuts just before serving.

Notes

The salad tastes best if allowed to rest for 1-2 hours in the fridge before serving. Just leave the walnuts off until ready to serve.