Brussels Sprout, Apple and Walnut Salad with Mustard Vinaigrette
It’s the season of delicious and delightful treats.
The trick is not being naughty and overindulging in all the yummy treats. Easier said than done.
Recent research from Associated British Foods determines that the average American eats around 7,000 calories on Christmas day. That’s not counting all the holiday parties, family get-togethers or just snacking on treats.
OUCH!
This year I’m making it a goal to not gain any extra weight over the holidays but also lose a couple of pounds.
No, I’m not going to skip the treats. Just eat a little less, get out for more exercise and work to substitute better tasty options in at home. Like my Brussels Sprout, Apple and Walnut Salad with Mustard Vinaigrette.
This salad is so delicious and yummy. That’s the trick to eating healthier at the holiday and not feeling like you missed out. Eat stuff that is just as tasty or better than the treats and your brain will never even know you skip a treat.
Brussel Sprout, Apple and Walnut Salad with Mustard Vinaigrette is a treat in itself. I eat it as a stand-alone meal or as a side.
It’s a mostly savory salad with just a little sweet. The crunchy, yummy flavors blend together for the perfect wintertime salad.
For substitutions: use kale instead of Brussel sprouts and use a crunchy pear in the place of the apple. Pecorino Romano, Asiago or goat cheese are great options for the Aged Parmesan.
Dried cranberries or cherries would go well with this salad and make it just a bit more festive.
Dress salad with the vinaigrette several hours ahead of the meal. This allows the Brussel sprouts to wilt and absorb flavor. It also keeps the apple from turning brown. This salad doesn’t become soggy like a regular lettuce salad will, so you don’t have to worry.
Make plenty because I guarantee everyone will be asking for second helpings of this Brussels Sprout, Apple and Walnut Salad with Mustard Vinaigrette.
Brussels Sprout, Apple and Walnut Salad with Mustard Vinaigrette
Ingredients
- 1 large red apple, gala, fuji or honeycrisp chopped
- 6 to 7 large brussel sprouts thinly sliced
- ½ cup raw walnuts roughly chopped
- ¼ cup aged Parmesan shavings
- ¼ cup stone ground mustard
- ¼ to ½ cup Extra virgin olive oil use to taste
- 1 Tbsp. honey
- Salt and pepper to taste
- ½ large lemon, juice and zest
Instructions
- Using a blender, combine the mustard, salt and pepper and lemon juice. Start adding in olive oil until you reach desired constancy. Season with salt and pepper to taste. Set dressing aside while you complete the salad.
- Toss thinkly sliced brussel sprouts, apple and walnuts together in a large bowl.
- Pour the dressing over the salad mix and stir to coat well. Top with cheese.
- Dress this salad two to three hours in advance for best results. It allows time for the brussels sprouts to marinade in the dressing for more flavor.