Brussels Sprout and Apple Salad
Since Brussels sprouts are basically miniature cabbages, they can be eaten raw in salad or coleslaw. They are a member of the all important cruciferous vegetable family that contains potent phytonutrients including indoles and sulforaphanes. Here Brussels sprouts are balanced with salad greens, sweet apples and finished with a mustard vinaigrette to create a flavorful and nutrient-dense salad.
- 1/4 cup lemon juice
- 1 apple, such as Granny Smith or Gala
- 2 Tbsp olive oil
- 2 Tbsp cider vinegar
- 2 tsp Dijon mustard
- 1 1/2 Tbsp maple syrup
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 4 cups Brussels sprouts, raw, shredded
- 4 cups mixed salad greens
- 1/4 cup toasted nuts, sunflower seeds, dried cherries, or pomegranate arils
- Combine the lemon juice with 1 cup of cold water in a medium bowl. Core the apple and cut into matchsticks. Put directly into the lemon water. Set aside.
- In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, maple syrup, salt and black pepper. Set aside.
- Place Brussels sprouts and salad greens in large bowl. Toss gently to combine.
- Drain the apples. Add the apples to the salad mixture.
- Pour prepared dressing over salad mixture; toss to combine. Garnish, as desired.
Maple Glazed Walnuts
- 1/2 cup walnuts
- 2 tsp maple syrup
- pinch salt
- Preheat oven to 350 degrees F and line baking
- Toss the walnuts with the maple syrup and salt. Spread evenly on prepared baking pan.
- Bake for 7-10 minutes until aromatic and slightly browned. Cool.