apple, shaved brussels sprouts and walnut salad

Photo and recipe by Whole Fully 

Photo and recipe by Whole Fully 


For the Salad

  • 1 pound shaved Brussels sprouts
  • 1 medium tart apple (like Granny Smith)
  • 1 medium red onion
  • 1 cup chopped walnuts (optional)

For the Vinaigrette

  • 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


  1. Place the shaved brussels sprouts in a bowl
  2. Slice the apple and red onion. Combine with brussels sprouts.
  3. Toast the walnuts in a skillet over medium-high heat, stirring frequently, until fragrant and lightly browned, about two minutes then combine with other ingredients.
  4. 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.
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