Brussels Sprout Salad with Apples, Walnuts & Parmesan

I haven’t actually tried this yet, but I plan to soon! Note you need to make in advance: she recommends to serve after 4 hours in the fridge.

Adapted from Once upon a Chef.

Serves 4

Ingredients

350g Brussels sprouts, shredded

1 large red apple, cored and chopped (no need to peel)

2 tbsp minced shallots

4 tbsp extra-virgin olive oil

4 tbsp apple cider vinegar

1 tbsp honey

salt and freshly ground black pepper

1/2 cup walnuts, toasted and coarsely chopped

1/2 cup thinly sliced and crumbled parmesan

Method

Preheat the oven to 175°C.

Place the walnuts in a single layer on a baking sheet. Bake, checking frequently, until lightly toasted and fragrant, 6 to 10 minutes. Transfer immediately to a plate and let cool.

In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, apple cider vinegar, honey, sprinkle of salt and a few grinds of pepper; toss well. Cover and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry.

When ready to serve, toss the walnuts and parmesan with the salad. Taste and adjust seasoning if necessary, then serve.

Leftovers keep well in the refrigerator for 1 or 2 days but keep in mind that the flavours will dull the longer the salad sits; add a little more cider vinegar and olive oil to perk it up.