Back to top

Brussels Sprout Salad with Apples & Walnuts

Brussels Sprout Salad with Apples & Walnuts

Makes 8 Servings
Hands-on Time: 10 minutes | Total Time: 20 minutes

What You Need:

1 (2 lb.) pkg. Brussels Sprouts
2 Apples, cored, quartered, thinly sliced
6 Tbsp. Wellsley Farms Organic Extra Virgin Olive Oil
2 Tbsp. Wellsley Farms Balsamic Vinegar
2 Tbsp. Tropicana Orange Juice
1 Tbsp. Wellsley Farms Organic Honey
1 tsp. McCormick Ground Cinnamon
Pinch of Morton Table Salt
½ cup chopped Wellsley Farms Walnuts, toasted

Make It:

  1. Slicing from top to core, cut Brussels sprouts in half with a sharp paring knife. With flat side down, cut lengthwise into very thin slices. Pile in a large salad bowl and toss with hands to separate shreds. Add apple slices to bowl.
  2. In small bowl, whisk together olive oil, balsamic vinegar, orange juice, honey, cinnamon and salt. Pour over sprouts and apples and toss to coat.
  3. Divide equally between 8 shallow salad bowls. Garnish with 1 Tbsp. toasted walnuts and serve immediately.

Per Serving: 230 cal. • 16g fat • 5g protein