Toasted walnuts add extra crunch to this festive autumn salad; if you don't have a mandoline or food processor, you can use purchased shredded Brussels to speed the prep.

Source: Midwest Living

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Recipe Summary

hands-on:
25 mins
total:
1 hr 10 mins
Servings:
4
Max Servings:
6
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium skillet, toast walnuts over medium heat 5 to 7 minutes, stirring frequently, until fragrant and slightly brown. Set aside to cool.

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  • For dressing, in a large bowl whisk together olive oil, vinegar, mustard, honey and pepper.

  • Using a knife, mandolin or food processor with slicing blade, very thinly slice Brussels sprouts; add to dressing. Toss in apple, dried cherries and toasted walnuts. Cover and chill at least 30 minutes or up to 8 hours.

Nutrition Facts

399 calories; total fat 28g; saturated fat 3g; polyunsaturated fat 12g; monounsaturated fat 12g; cholesterolmg; sodium 107mg; potassium 487mg; carbohydrates 36g; fiber 6g; sugar 25g; protein 6g; trans fatty acidg; vitamin a 1093IU; vitamin c 62mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 65mcg; vitamin b12mcg; calcium 61mg; iron 2mg.

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