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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Ingredients

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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; 28 g total fat; 3 g saturated fat; 12 g polyunsaturated fat; 12 g monounsaturated fat; 0 mg cholesterol; 107 mg sodium. 487 mg potassium; 36 g carbohydrates; 6 g fiber; 25 g sugar; 6 g protein; 0 g trans fatty acid; 1093 IU vitamin a; 62 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 65 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 2 mg iron;

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