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.




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

  • 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; 28 g total fat; 0 mg cholesterol; 107 mg sodium. 36 g carbohydrates; 6 g protein;