This recipe proves that even raw Brussel Sprouts can be turned into something delicious and healthy without making the skeptics turn and run the other way.
This quick & easy salad is great for autumn months when apples are in season. Honeycrisp apples are my favorite and make the salad come together with a homemade Dijon mustard vinaigrette.
1 lb. brussels sprouts, trimmed and thinly shaved
½ red onion, very thinly sliced
1 apple, preferably Pink Lady or Honeycrisp, chopped
½ cup Gorgonzola cheese, crumbled
1 cup toasted walnuts, chopped
For the dressing
¾ cup olive oil
¼ cup white balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 tablespoon garlic finely minced
Cut ends off Brussel Sprouts, peel off any old looking leaves and cut them into pieces (or buy them already cut).
Add the onion, apple, gorgonzola crumbles, and walnuts.
Top with the dressing.
Toss & eat!