Brussels Sprouts are one of the most popular vegetables these days. You find them as starters on many restaurant menus, where most vegetables are relegated to only side dishes. They are very versatile and can be presented in a variety of ways. As a matter of fact, I have quite a collection of brussels sprout recipes on my blog that I will highlight below!
Today I have made a Brussels Sprout, Apple & Walnut Salad. It is more like a slaw than a salad and is great to serve at a party. The recipe can easily be cut down to a smaller portion for whatever size you need. Super easy to prepare and everything can be prepped even a day ahead, except for slicing the apples. To make sure they are fresh in the salad, I add them right before tossing it with the vinaigrette which helps retain their color. You can also toss them with a little lemon or soak them in a lemon/water mixture to keep them from browning if you want to prep them a bit earlier.
- 2 lbs. brussels sprouts, trimed
- 5 green onions, sliced
- 1/2 cup cilantro leaves, chopped
- 1 cup walnuts, toasted and chopped
- 2 apples, thinly sliced in wedges (prepped last)
- 1 tablespoon dijon mustard
- 2 1/2 teaspoons maple syrup
- 4 tablespoons red wine vinegar
- 1 clove garlic, minced
- 3/4 cup extra virgin olive oil
- Kosher salt and freshly ground pepper to taste
- Make the vinaigrette: In a jar with a tight fitting lid, add all of the ingredients, close the lid and shake until well combined.
- Trim the ends of the brussels sprouts and shred in a food processor using the slicing disc. Alternately you can slice thinly on a mandoline using a “no cut glove” or with a sharp knife. Add to a large bowl with the green onions and cilantro.
- About 40 minutes before serving, prep your apples and add to the salad with the walnuts. Pour the dressing over the salad and toss to coat. Refrigerate the salad for 30 minutes prior to serving.
(click here) for printable recipe
Want more Brussels Sprout recipes?