Ingredients:

  • 1 lb Brussels sprouts (about 450 g), trimmed and thinly shaved
  • 2 medium apples (about 300 g total), cored and thinly sliced or julienned (Honeycrisp, Fuji, or Gala recommended)
  • 3/4 cup toasted walnuts or pecans (about 75 g), coarsely chopped
  • 1/3 cup dried cranberries (about 50 g)
  • 4 oz crumbled feta or goat cheese (about 115 g)
  • 1/4 small red onion, very thinly sliced (about 30 g)
  • 2 tbsp fresh parsley, chopped (optional)
  • 1/3 cup extra-virgin olive oil (80 ml)
  • 2 tbsp apple cider vinegar (30 ml)
  • 2 tbsp fresh lemon juice (about 1 small lemon)
  • 1-2 tbsp pure maple syrup (15-30 ml), adjust to taste
  • 1 tsp Dijon mustard
  • 1/2 tsp fine sea salt (adjust)
  • 1/4 tsp freshly ground black pepper (adjust)
  • 1 small garlic clove, minced (optional)
  • Zest of 1/2 lemon (optional)
  • Flaky sea salt (to finish, optional)

Instructions:

  1. Prepare Brussels sprouts: trim stem ends and remove any loose outer leaves. Shave thinly using a mandoline, the large holes of a box grater, or a sharp knife to create thin ribbons.
  2. Optional: place the shaved sprouts in a bowl and gently massage with a pinch of salt for 30-60 seconds to soften and reduce bitterness.
  3. Prepare apples and other salad components: core and thinly slice or julienne the apples and toss immediately with a squeeze of lemon juice to prevent browning. Thinly slice red onion, chop parsley if using, and measure dried cranberries and crumble the cheese.
  4. Toast the nuts (optional but recommended): toast in a dry skillet over medium heat, stirring frequently, until fragrant and golden at the edges (2-4 minutes). Or spread on a baking sheet and toast at 350°F (175°C) for 6-8 minutes, watching closely. Let cool, then coarsely chop.
  5. Make the maple-Dijon vinaigrette: in a small jar or bowl combine apple cider vinegar, lemon juice, Dijon mustard, maple syrup, salt, pepper, and minced garlic if using. Whisk or shake to combine, then slowly whisk in olive oil until emulsified. Taste and adjust seasoning, acid, or sweetness.
  6. Assemble the salad: in a large bowl add shaved Brussels sprouts, sliced apples, red onion, dried cranberries, and about two-thirds of the toasted nuts. Drizzle about half the vinaigrette and toss to coat, adding more dressing as needed. Fold in crumbled cheese and parsley, sprinkle remaining nuts on top, and finish with lemon zest and a pinch of flaky sea salt if desired.
  7. Let rest (optional): for softer sprouts and more melded flavors let the salad sit 10-15 minutes before serving. For maximum crunch, serve immediately.