Crisp Brussels Sprouts & Apple Salad
This super fresh salad is perfect for fall because it uses delicious brussels sprouts and crisp apples to make a crunchy, tangy salad that's super refreshing and colorful for any table offering.
Ingredients
- 1 cup walnuts
- 1 pound brussels sprouts ends trimmed
- 1 garlic clove finely grated
- 2 tablespoons shallot finely minced
- 2 tablespoons fresh lemon juice plus more, if desired
- ¼ cup finely grated Parmesan plus more for shaving (about 2 ounces)
- Kosher salt
- Freshly ground pepper
- 1 tart apple thinly sliced lengthwise
- ½ cup pomegranate seeds optional
- 1 cup mint leaves coarsely chopped
- ½ cup parsley tender leaves and stems, coarsely chopped
- 3 tablespoons olive oil
Instructions
- Remove all outer leaves from the brussels sprouts (reserve cores for roasting or pickling).
- Place the brussels sprouts in a large bowl with garlic, shallots, 2 tablespoons lemon juice, 1/4 cup Parmesan and season with salt and pepper. Massage leaves until they are all evenly coated. Let sit about 5 minutes. (This will help them soften.)
- Add walnuts, apple and pomegranate seeds (if using) to brussels sprouts and toss to coat.
- Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired.
- Garnish with shavings of Parmesan.