A delicious salad of shaved brussels sprouts, mixed greens, maple roasted walnuts and apples. Introducing the Cosmic Crisp® apple, a crisp, sweet juicy variety that are naturally slow to brown. A tart-sweet apple cider vinegar, maple syrup and Dijon mustard completes this hearty salad.
2cups brussels sproutsshaved or very thinly sliced
2Cosmic Crisp Applescored and thinly sliced
1cupmaple roasted walnutscooled
Dressing
¼cupolive oilextra virgin
2tablespoonapple cider vinegar
2tablespoonfresh lemon juice½ lemon
2tablespoonmaple syrup
1tablespoonDijon mustard
1garlic cloveminced
½teaspoonkosher saltor sea salt
½teaspoonfreshly ground black pepper
Instructions
Maple Roasted Walnuts
Preheat the oven to 325° and line a baking sheet with parchment paper
In a bowl, combine the walnuts, maple syrup, coconut oil, cinnamon and salt together, stirring util the walnuts are completely coated.
Spread the coated walnuts on the prepared baking sheet in a single layer. Bake 15 minutes, turning halfway through. Keep a close eye on them so that they don't burn.
Remove walnuts from the oven. They should be golden to dark brown and crusted. Allow them to cool before adding to the salad.
Salad
Combine mixed greens, shaved brussels sprouts, apple slices, and cooled maple roasted walnuts together in a large bowl or platter
Dressing
In a small jar with a lid, combine olive oil, vinegar, lemon juice, maple syrup, garlic, salt and pepper. Secure the lid on the jar.
Shake hard until all dressing ingredients are well combined.
Serve
Pour dressing over the salad, a little at a time, tossing after each addition, until salad ingredients are just coated.
Serve immediately, topped with optional crumbled cheese if desired
Notes
Prep this recipe ahead:Shave the brussels sprouts and store them in the fridge in an airtight container or plastic bag. Roast the walnuts, cool and store in an airtight container.Make the dressing and refrigerate in its jar until you're ready to make the salad.