The Brussel sprouts pair well with tart apple and the mustard vinaigrette brings all the flavors together for an easy, festive salad.
- 1 pound Brussel sprouts
- 1 tart apple, like Granny Smith
- ½ cup olive oil
- 2 tablespoons Dijon mustard
- Apple cider vinegar, a splash or two
- Garnishes: pomegranate seeds or dried cranberries, toasted hazelnuts or toasted pistachio nuts.
Slice the ends off the Brussel sprouts. Using the thinnest blade on a mandoline, or a very sharp knife, shave the Brussel sprouts and put in a medium bowl. You want the Brussel sprouts to be REALLY thin, like see through paper thin.
Slice the apple using the mandoline, or sharp knife, and add slices to the bowl with the Brussel sprouts.
In a small bowl, whisk together the olive oil, Dijon mustard and a splash of apple cider vinegar. Season with salt and pepper. Taste to check seasoning, and if you want a bit more acidity, add another splash of apple cider vinegar.
Pour the dressing over the shaved Brussel sprouts and apple and toss to coat.
Sprinkle either pomegranate seeds or dried cranberries, and toasted hazelnuts or toasted pistachio nuts on top before serving. Whichever combo you pick, it adds an extra crunch and tartness that make the salad extra colorful and yummy.
The salad will be fine at room temperature for a couple of hours, or you can refrigerate it until ready to serve.