This is a very refreshing light salad and most perfect before any dinner or on it’s own as a meal with added proteins. This salad had some lettuce and brussels and apples and walnuts and parmigiana cheese!!!! A-mazingly delicious and super fresh tasting.
Easy ingredients that you can prep ahead and stick it in the fridge all dressed and ready to go. My kind of salad and one I will be making all winter long.
Dressing was fresh and sweet because of the honey. This would be amazing as a dinner salad with any protein added.
*salad should serve 4-6 as an appetizer size salad.
Enjoy! and follow me on Instagram @cookingwithcandi
I used about 1 12 ounce package of shredded Brussels Sprouts
app. 9 – 12 oz. of any lettuce you’d like I used a combo of different lettuces
1 large apple such as Honey Crisp
3 Tablespoons minced shallots, app. 1 large shallot
4 Tablespoons extra virgin Olive Oil
4 Tablespoons vegetable oil
6 Tablespoons apple cider vinegar
3 Tablespoons honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup walnuts, toasted and coarsely chopped –to toast the walnuts –pre-heat the oven to 350 degrees and set an oven rack in the middle position. Arrange the walnuts in a single layer on a baking sheet. ( no need to spray or oil the pan) Bake, checking frequently until lightly toasted and fragrant (if you smell them you better remove them, they burn rather easily) set the timer for 4 minutes but they will probably take 6 minutes. Allow to cool and chop them up.
3/4 cup thinly sliced Parmigiano-Reggiano — I use a peeler to slice cheese while it’s cold it’s easier to slice.
In a large bowl, combine the shredded Brussels Sprouts, lettuce, apple, vegetable oil, olive oil, shallots, apple cider vinegar, honey, salt and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to meld together.
When ready to serve, toss the walnuts and cheese with the salad. Taste and adjust seasoning if necessary , then serve.