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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. 

brussels sprout apple saladServes:

  • 6-8


  • 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


  1. 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.
  2. In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, maple syrup, salt and black pepper. Set aside.
  3. Place Brussels sprouts and salad greens in large bowl. Toss gently to combine. 
  4. Drain the apples. Add the apples to the salad mixture.
  5. 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


  1. Preheat oven to 350 degrees F and line baking
  2. Toss the walnuts with the maple syrup and salt. Spread evenly on prepared baking pan.
  3. Bake for 7-10 minutes until aromatic and slightly browned. Cool.


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