Description
A crisp and vibrant holiday salad featuring shaved Brussels sprouts, apples, hazelnuts, and cranberries tossed in a maple-Dijon vinaigrette.
Ingredients
Scale
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1 lb Brussels sprouts, trimmed and thinly sliced
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1 crisp apple (Honeycrisp or Pink Lady), diced
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½ cup toasted hazelnuts, chopped
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⅓ cup dried cranberries
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¼ cup shaved Parmesan
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2 tbsp fresh parsley, chopped
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Dressing: 3 tbsp olive oil, 1 tbsp Dijon mustard, 1 tbsp maple syrup, 1 tbsp lemon juice, 1 tsp apple cider vinegar, salt & pepper to taste
Instructions
- Shave Brussels sprouts and place in a large bowl.
- Toast hazelnuts in a dry pan until fragrant; cool and chop.
- Whisk together all dressing ingredients.
- Add apple, hazelnuts, cranberries, parsley, and Parmesan to sprouts.
- Pour dressing over salad, toss well, and let sit 10 minutes before serving.
Notes
Make up to 1 day ahead; add dressing before serving.
Swap hazelnuts for pecans or walnuts if desired.
For a vegan version, skip the Parmesan or use dairy-free cheese.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer / Party Food
- Cuisine: American
Nutrition
- Calories: 210 kcal per serving