Shredded Brussels Sprouts and Apple Salad with Toasted Hazelnuts

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Yield: Makes 4 to 6 servings

In this salad, sweet and tart apples are combined with shredded Brussels sprouts. Crunchy hazelnuts add a flavorful finishing touch. An ideal side dish for a fall meal, the seasonal sprouts, fruit, and nuts are tossed in a sweet and tangy maple lemon vinaigrette.

Ingredients

Vinaigrette

  • ¼ cup extra virgin olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt

 

Salad

  • ½ tablespoon extra virgin olive oil
  • 1 pound Brussels sprouts, stemmed and thinly sliced or shredded
  • ½ cup julienned or thinly sliced Granny Smith apple
  • ½ cup julienned or thinly sliced Fuji apple
  • ½ cup toasted Oregon hazelnuts, chopped

Directions

In a small bowl, whisk together all the vinaigrette ingredients until combined into smooth dressing and set said.

Heat the ½ tablespoon of olive oil in a large skillet over medium-high. Add the shredded Brussels sprouts and cook, stirring constantly for 60 to 90 seconds; Just until the greens glisten in the oil and barely begin to wilt. Transfer the Brussels sprouts to a bowl, allow to cool.

Add the apple to the bowl. Pour in the dressing and toss to coat. Transfer to a serving platter and sprinkle with the hazelnuts. Serve the salad at room temperature.