Cook
12m
Ingredients
Method
Turn cooking mode on
To make the vinaigrette:
1.
Whisk together the vinegar, honey, mustard, garlic, salt, and pepper in a medium bowl. Add the oil in a slow, steady stream, whisking constantly, until smooth. Note: If the dressing gets too thick, add a little water to thin it. Do NOT add more oil. It will make the problem worse (trust me!!)
For the Rosemary-Maple Walnuts:
1.
Toss all walnut ingredients (walnuts, olive oil, maple syrup, chopped rosemary, salt, and paprika) together, spread on a baking sheet, and bake at 400°F for 7 minutes.
For the Salad:
1.
Combine the Brussels sprouts, grapes, Parmesan, dates, and red onion in a large bowl. Add the warm walnuts and drizzle with the vinaigrette. Toss to coat and season to taste.
For
6
M
I
For the Versatile Vinaigrette (makes 3 cups):
3/4
cup
Apple cider vinegar
2
tbsp
Honey
1
tbsp
Dijon mustard
2
Garlic cloves, finely chopped
1 1/2
tspn
Kosher salt
1/4
tspn
Black pepper
3/4
cup
Olive oil
For the Rosemary-Maple Walnuts:
3/4
cup
Walnuts
1/2
tbsp
Olive oil
1/2
tbsp
Maple syrup
1
tbsp
Rosemary, chopped
1/4
tspn
Salt
1/4
tspn
Paprika
For the Salad:
1
lb
Brussels sprouts, finely shredded
3/4
cup
Grapes, halved
1/2
cup
Parmesan, shaved
1/2
cup
Dates, chopped
1/2
cup
Red onion, finely chopped
Salt, to taste
Pepper, to taste
Made it?
Cancel
Cook
12m
Ingredients
Method
Turn cooking mode on
To make the vinaigrette:
1.
Whisk together the vinegar, honey, mustard, garlic, salt, and pepper in a medium bowl. Add the oil in a slow, steady stream, whisking constantly, until smooth. Note: If the dressing gets too thick, add a little water to thin it. Do NOT add more oil. It will make the problem worse (trust me!!)
For the Rosemary-Maple Walnuts:
1.
Toss all walnut ingredients (walnuts, olive oil, maple syrup, chopped rosemary, salt, and paprika) together, spread on a baking sheet, and bake at 400°F for 7 minutes.
For the Salad:
1.
Combine the Brussels sprouts, grapes, Parmesan, dates, and red onion in a large bowl. Add the warm walnuts and drizzle with the vinaigrette. Toss to coat and season to taste.
For
6
M
I
For the Versatile Vinaigrette (makes 3 cups):
3/4
cup
Apple cider vinegar
2
tbsp
Honey
1
tbsp
Dijon mustard
2
Garlic cloves, finely chopped
1 1/2
tspn
Kosher salt
1/4
tspn
Black pepper
3/4
cup
Olive oil
For the Rosemary-Maple Walnuts:
3/4
cup
Walnuts
1/2
tbsp
Olive oil
1/2
tbsp
Maple syrup
1
tbsp
Rosemary, chopped
1/4
tspn
Salt
1/4
tspn
Paprika
For the Salad:
1
lb
Brussels sprouts, finely shredded
3/4
cup
Grapes, halved
1/2
cup
Parmesan, shaved
1/2
cup
Dates, chopped
1/2
cup
Red onion, finely chopped
Salt, to taste
Pepper, to taste
Made it?
Cancel
