Shaved Brussels Sprout Salad with Apples and Walnuts

Shaved Brussels Sprout Salad with Apples and Walnuts


For the Salad:

  • 1 Pound Brussels Sprouts
  • 1 Medium Tart Apple
  • 1 Medium Red Onion
  • 1 Cup Chopped Walnuts

For the Vinaigrette:

  • 1 Tablespoon Dijon Mustard
  • 2 Teaspoons Maple Syrup
  • 3 Tablespoons Red Wine Vinegar
  • 1 Clove Garlic, Finely Minced
  • 1/2 Cup Extra Virgin Olive Oil
  • Salt and Pepper, to Taste


  • Trim the Ends off the Brussels Sprouts. Using A Sharp knife or Using the Thinnest Blade on A Mandoline Slicer Slice Each Sprout Thinly. Slice the Apple and Red Onion in the Same Manner. Combine in A Large Bowl.
  • Toast the Walnuts in A Skillet Over Medium-High Heat, Stirring Frequently, Until Fragrant and Lightly Browned, About Two Minutes. Add to the Brussels Sprout Mixture. Toss to Combine.
  • Combine the Vinaigrette Ingredients Into A Jar with A Tight-Fighting Lid. Close the Lid and Shake Until Well-Combined. Pour Over the Brussels Sprout Mixture, and Toss to Coat. Refrigerate for at Least 30 Minutes Before Serving.