Description
A vibrant and flavorful Brussels sprout salad with crisp apple, creamy cheese, crunchy nuts, and a tangy maple-Dijon vinaigrette.
Ingredients
- 1.5 pounds Brussels sprouts, trimmed and thinly sliced
- 1 large Honeycrisp or Granny Smith apple, cored and thinly sliced
- ½ cup crumbled blue cheese or feta cheese
- ½ cup toasted walnuts or pecans, roughly chopped
- ⅓ cup dried cherries or cranberries
- For the dressing:
- ⅓ cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- To prepare the dressing, combine the olive oil, apple cider vinegar, maple syrup, and Dijon mustard in a small bowl or a jar with a tight-fitting lid.
- Whisk or shake until well combined and emulsified.
- Season with salt and pepper to taste.
- In a large serving bowl, combine the thinly sliced Brussels sprouts, sliced apple, crumbled blue cheese, toasted walnuts, and dried cherries.
- Drizzle the dressing over the salad ingredients and toss gently until everything is evenly coated.
- For best flavor, allow the salad to sit for about 15-20 minutes before serving to allow the Brussels sprouts to soften slightly.
- Toss again just before serving.
Notes
- For a vegan option, omit the cheese or use a vegan cheese alternative.
- To toast nuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, or until fragrant.
- Adjust the sweetness or tanginess of the dressing to your preference.