Name: The Spicy Olive's Shaved Brussels Sprout Salad
Ingredients: 1 lb. Brussels Sprouts; 1 large Apple (thinly sliced); 1/2 cup pomegranate seeds; 1/2 cup walnuts (roughly chopped); 1/2 cup crumbled blue cheese; 3 Tbsp The Spicy Olive's Ultra Premium extra virgin olive oil; 2 Tbsp The Spicy Olive's Maple dark balsamic vinegar; 1 Tbsp The Spicy Olive's Oregano white balsamic vinegar; 1 tsp The Spicy Olive's Roasted Garlic and Champagne mustard; 1/2 tsp fresh thyme (finely chopped); salt and pepper to taste

The Spicy Olive’s Shaved Brussels Sprout Salad

A delicious salad for Fall and the Holiday season

Print Recipe

Servings: 4 servings

Course: Salad

Ingredients Method

Ingredients

1 lb. Brussels Sprouts
1 large Apple thinly sliced
1/2 cup pomegranate seeds
1/2 cup walnuts roughly chopped
1/2 cup crumbled blue cheese
3 Tbsp The Spicy Olive's Ultra Premium extra virgin olive oil
2 Tbsp The Spicy Olive's Maple dark balsamic vinegar
1 Tbsp The Spicy Olive's Oregano white balsamic vinegar
1 tsp The Spicy Olive's Roasted Garlic and Champagne mustard
1/2 tsp fresh thyme finely chopped
salt and pepper to taste

Method

Preheat a dry skillet over medium heat. Add the walnuts and toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a cool plate.
Trim the ends of the Brussels Sprouts, remove any damaged outer leaves and thinly slice using a sharp knife, mandoline or a food processor. Transfer to a large salad bowl.
In a small bowl, whisk together the Maple balsamic, Oregano balsamic, mustard, thyme, salt and pepper. Slowly drizzle in the EVOO, whisking until emulsified.
Pour about half of the dressing over the sliced Brussels sprouts and toss well. Let stand 5-10 minutes to allow the sprouts to soften slightly.
Gently toss in the sliced apples and pomegranate seeds. Sprinkle with the toasted walnuts and crumbled blue cheese.
Drizzle with the remaining dressing, toss and serve.

The Spicy Olive’s Shaved Brussels Sprout Salad