Brussels Sprouts Salad with Apples, Cranberries, and Walnuts
With crisp tart apples, sweet dried cranberries, and crunchy walnuts, this Brussels sprouts salad is a great holiday salad, easy to make and healthy, too.
In a small bowl, whisk together vinegar, maple syrup and olive oil. Set aside.
Slice Brussels sprouts very thinly. The slicer blade on a food processor will quickly and safely perform this task. Put the sliced Brussels sprouts into a large mixing bowl. Add the green onion and dried cranberries.
Cut the apple into matchstick-sized pieces and toss in a bit of the dressing (1-2 teaspoons). The dressing will help keep the apples from discoloring. Add the apples to the salad.
Pour dressing over the salad and stir well so that everything is coated with dressing. Refrigerate for at least 45 minutes to let flavors meld.
Just prior to serving, top with cheese and walnuts.
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Notes
Pecorino Romano cheese can be grated, shredded, crumbled, or shaved into the salad. Choose the form you like best. Other cheese such as feta, goat cheese, Gouda, or Parmesan may be substituted. For a vegan salad, omit the cheese or use a dairy-free cheese.
If desired, substitute golden raisins or dried cherries for the cranberries. Other types of toasted nuts can replace the walnuts.
Cooked and crumbled bacon is a nice addition, if you like.