Shredded Brussels Sprouts and Apple Salad with Toasted Hazelnuts - Nuthealth.org
Crunchy Brussels sprouts and apples tossed in a sweet maple lemon vinaigrette, topped with toasted hazelnuts—perfect for fall meals.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nuthealth.org.
Ingredients
- ¼ cup extra virgin olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- ½ tablespoon extra virgin olive oil
- 1 pound Brussels sprouts, stemmed and thinly sliced or shredded
- ½ cup julienned or thinly sliced Granny Smith apple
- ½ cup julienned or thinly sliced Fuji apple
- ½ cup toasted Oregon hazelnuts, chopped
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