Warm Brussels Sprout Salad

WARM BRUSSELS SPROUT SALAD

Time: 20 minutes // Serving Size: 6-8

INGREDIENTS

For the dressing:

  • 1/4 cup extra virgin olive oil

  • 2 tbsp lemon juice

  • 1 tbsp grainy mustard 

  • 1 tsp pure maple syrup 

  • 1/2 tsp salt 

  • 1/4 tsp black pepper 

For the brussels sprouts:

  • 20oz shaved brussels sprouts (I used the pre-shaved sprouts from Trader Joes, which made this super easy)

  • 3/4 tsp salt

  • 1/4 tsp black pepper

  • 4 tbsp olive oil, divided 

  • 1 small shallot, finely diced 

  • 1/2 cup candied walnuts, roughly chopped

  • 1/3 cup dried cranberries

  • 1 small (or 1/2 large) granny smith apple, sliced into matchsticks

  • 3/4 cup shredded parmesan 

DIRECTIONS

To make the dressing:

  • Whisk together olive oil, lemon juice, mustard, maple syrup, salt, and pepper until combined. set aside.

To make the brussels sprouts:

  • In a medium-size bowl, toss shaved brussels sprouts in 3 tbsp olive oil and until fully coated. Add salt and toss again.

  • In a large pan, heat remaining 1 tbsp olive oil over medium heat. Add shallot and sauté until translucent, about 2 minutes. Stir often to keep from burning.

  • Add brussels spouts and sauté until soft and slightly wilted, about 6-8 minutes. They should be vibrantly green in color, and if some pieces get a little charred - even better!

  • Remove brussels spouts from heat and transfer to a large bowl. Add walnuts, cranberries, parmesan, and apples and toss together.

  • Add dressing and toss everything together until evenly coated. Best served immediately!

Kristen Page