shredded brussels sprouts apple salad with spiced maple walnuts
A Brussels sprout dish even the haters will enjoy.
Ingredients
- 2 cups walnut halves
- 1/4 cup dark brown sugar
- 2 tbsp maple syrup
- 2 tsp cinnamon
- 1/2 tsp chili powder
- 1 lb Brussels sprouts, shredded
- 1 large honeycrisp apple, chopped
- 1 1/2 cups grated fresh Parmesan cheese
- 1 cup pomegranate arils
warm cider dijon vinaigrette
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1 tbsp fresh thyme, chopped
- 1/3 cup apple cider
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Toss the walnuts with the brown sugar, maple syrup, cinnamon, and chili powder. Spread in an even layer on the baking sheet. Bake for 12-15 minutes until toasted and fragrant, stirring once halfway in the cooking time. Let cool.
- In a small skillet, heat the olive oil over medium-low. Add the shallot and garlic and cook until soft and golden, about 2-3 minutes. Remove from heat and whisk in the apple cider, thyme, maple syrup, and dijon. Taste and adjust salt and pepper as needed (when it's cooled down a bit, please don't scald your tongue).
- Add the shredded Brussels sprouts to a large bowl along with the apple, 1 cup of the walnuts, pomegranate arils, and parmesan. Pour in the dressing and toss thoroughly until combined. Transfer to a serving bowl or dish and top with additional pomegranate, walnuts, and cheese, as desired. Serve warm or at room temperature.