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Toasted Brussels Sprout Salad with Apples and Walnuts Servings: 2 to 4 Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
The quick toasting of the ingredients give this salad an elegant touch and removes some of the bitterness of the Brussels Sprouts. Healthy and simple, this is a salad you need to try even if you don't think you like Brussels Sprouts. A drizzle of fruit infused balsamic vinegar or regular balsamic adds a special touch of sweet and tart. Prep Time 10 minutes Cook Time 3 minutes

Ingredients:

• 3/4 pound Brussles Sprouts (about 20)
• 1 large apple (variety of your choice)
• 1/2 cup chopped walnuts - raw, unsalted
• 2 teaspoons Extra-virgin olive oil (optional)
• 1 pinch salt
• 2 Tablespoons peach infused balsamic vinegar (substitute regular balsamic vinegar)

Special Equipment:

No special equipment is required.

 

Preparation Method:

Cut the bottoms off of the Brussels sprouts and peel off the outer leaves. Slice the Brussels sprouts in half and use a small knife to slice out the core. (see photo below). Peel the leaves off of the sprouts and place in a large bowl. Optionally you can peel the larger leaves off of each sprout and then thinly slice the remaining portion once you can no longer pull off whole leaves.

Slice the apple into ¼ inch thick wedges and then cut each wedge into four pieces. Add the apple pieces to the bowl with the sprouts, along with the walnuts and a pinch of salt. If using, drizzle on the olive oil and stir to coat the ingredients.

Pre-heat your broiler to 500° F.

Line a sheet pan with foil and spray with non-stick spray. Spread the Brussels sprout mixture onto the sheet pan and place on a rack about 4 to 6 inches from the broiler. Cook for 1 to 2 minutes until you see some Brussels sprouts beginning to brown. Remove the pan and stir, then place back under the broiler for another minute. Remove from the oven and place on a serving tray or individual plates. Drizzle with balsamic vinegar and enjoy.