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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.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Ingredients Method

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

Method
 

  1. Remove all outer leaves from the brussels sprouts (reserve cores for roasting or pickling).
  2. 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.)
  3. Add walnuts, apple and pomegranate seeds (if using) to brussels sprouts and toss to coat.
  4. Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired.
  5. Garnish with shavings of Parmesan.