Shaved Brussels Sprout Salad with Apples and Walnuts

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Apple, medium tart
  • 1 lb Brussels sprouts
  • 1 clove Garlic
  • 1 Red onion, medium

• Condiments

  • 1 tbsp Dijon mustard
  • 2 tsp Maple syrup

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin
  • 3 tbsp Red wine vinegar

• Nuts & Seeds

  • 1 cup Walnuts

Found on wholefully.com

Description

Ingredients

• 1 pound Brussels sprouts
• 1 medium tart apple (like Granny Smith)
• 1 medium red onion
• 1 cup chopped walnuts
• 1 tablespoon Dijon mustard
• 2 teaspoons maple syrup
• 3 tablespoons red wine vinegar
• 1 clove garlic, finely minced
• ½ cup extra virgin olive oil
• Salt and pepper, to taste

Directions

• Trim the ends off the Brussels sprouts. Using a sharp knife OR using the thinest blade on a mandoline slicer (and a no cut glove) slice each sprout thinly. Slice the apple and red onion in the same manner. Combine in a large bowl.
• Toast the walnuts in a skillet over medium-high heat, stirring frequently, until fragrant and lightly browned, about two minutes. Add to the Brussels sprout mixture. Toss to combine.
• Combine the vinaigrette ingredients into a jar with a tight-fighting lid. Close the lid and shake until well-combined. Pour over the Brussels sprout mixture, and toss to coat. Refrigerate for at least 30 minutes before serving.