Ingredients:

  • 1/4 cup Balsamic Vinegar
  • 1/3 cup Extra Virgin Olive Oil
  • 2 tablespoons Pure Maple Syrup
  • 1 teaspoon Dijon Mustard
  • 1 medium Garlic Clove, finely minced
  • 1/2 teaspoon Salt (Kosher or Sea)
  • 1/4 teaspoon Black Pepper (Freshly Ground)
  • 1 pound Brussels Sprouts, finely shredded
  • 1 large Apple (Fuji or Honeycrisp), cored and diced
  • 1/2 cup Dried Cranberries
  • 3/4 cup Walnuts (Halves or Pieces), toasted lightly
  • 4 ounces Goat Cheese or Feta, crumbled (optional)
  • 2 cups Rocket (Arugula) or Baby Spinach

Instructions:

  1. Prep the Sprouts: Trim the tough ends off the Brussels sprouts and discard any bruised outer leaves. Thinly shred the sprouts into fine ribbons using a sharp knife, mandolin, or food processor. Place them in the large mixing bowl.
  2. Dice the Apple: Immediately core and dice the apple into small, bite-sized pieces (about 1/2 inch). Add to the bowl with the sprouts.
  3. Toast the Walnuts: Place walnuts in a dry frying pan over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Immediately remove from the heat and set aside to cool completely.
  4. Combine Vinaigrette Ingredients: In a small bowl or jar, combine the balsamic vinegar, olive oil, maple syrup, Dijon mustard, minced garlic, salt, and pepper.
  5. Whisk or Shake Dressing: Whisk vigorously or shake the sealed jar until the dressing is well emulsified (it should look slightly thickened and creamy). Taste and adjust seasoning.
  6. Combine Hard Components: Add the dried cranberries and the cooled, toasted walnuts to the bowl containing the shredded sprouts and apples.
  7. Dress Lightly: Pour about half to two-thirds of the vinaigrette over the components. Toss well to coat everything evenly. If making ahead, reserve remaining dressing.
  8. Add Greens and Garnish: Gently fold in the rocket or spinach just before serving. Transfer the salad to a serving platter. Sprinkle generously with the crumbled goat cheese or feta. Serve straight away.