Maple Harvest Crunch Salad
Maple Harvest Crunch Salad is the perfect fusion of healthy ingredients and indulgence. It’s packed with nutrient-rich ingredients that will nourish your body while simultaneously delighting your taste buds with nutty, chewy, fruity fall flavors.
Jump to RecipeIngredients
Organize the ingredients – Brussels sprouts, grapes, walnuts, dates, parmesan, maple syrup, olive oil, lemon, and dijon mustard.
Maple Mustard Dressing
Place maple syrup, extra virgin olive oil, lemon juice, dijon mustard and freshly ground pepper into a bowl or measuring cup. Whisk until all ingredients are combined. Set aside until ready to use. Re-whisk before using.
Candying the Walnuts
Combine walnuts with maple syrup, olive oil, and fresh herbs (if using). Line a small tray with foil or parchment and preheat oven to 350 degrees. Transfer nuts to the tray and bake for 5 minutes or until nuts are fragrant and browned. Let nuts cool for 10 minutes. Nuts can be left whole or chopped; it’s a personal preference.
Prepping and Shaving the Brussels Sprouts
Trim ends and remove any discolored outer leaves from the Brussels sprouts. Cut larger Brussels sprouts in half or quarters, depending on their size. Next, insert the slicing blade with its attachment into the food processor. Then place as many Brussels sprouts as will fit into the feed tube. Turn on the food processor and use the food pusher to press the Brussels sprouts through the blade. Repeat until all Brussels sprouts are sliced. Transfer shaved Brussels sprouts to a large bowl.
Salad Assembly
Add the grapes, dates, parmesan cheese and candied walnuts to the bowl with the Brussels sprouts. Dress the salad starting with approx 1/4 cup of the dressing…it’s best to start with less and then add more if needed. Use tongs or a large spoon to mix together all of the ingredients.
Maple Harvest Crunch Salad
Transfer salad to a large platter or bowl and add a few grinds of fresh black pepper.
Maple Harvest Crunch Salad
Equipment
- Food Processor with Slicing Attachment
Ingredients
Salad
- 1 bag Brussels sprouts ends trimmed and discolored outer leaves discarded, shaved with a food processor OR 2 bags of shaved Brussels sprouts (See NOTES section below)
- 1 cup red grapes seedless and halved (green grapes can be used but the salad won’t be as colorful)
- 1 cup medjool dates pitted, and then chopped into bite-size pieces
- 1 cup parmesan shaved or grated
Maple Mustard Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup pure maple syrup the real stuff!
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons dijon mustard
- season with freshly ground pepper
Candied Walnuts
- 1 cup whole walnuts raw and unsalted, pecans or pistachios could also be used
- 1 tablespoon maple syrup the real stuff!
- 1 tablespoon olive oil
- Fresh chopped rosemary or thyme if desired for the nuts
Instructions
Maple Mustard Dressing
- Place maple syrup, extra virgin olive oil, lemon juice, dijon mustard and freshly ground pepper into a bowl or measuring cup. Whisk until all ingredients are combined. Set aside until ready to use. Re-whisk before using.
Candied Walnuts
- Line a small tray with foil or parchment and preheat oven to 350 degrees.
- Combine walnuts with maple syrup, olive oil, and fresh herbs (if using).
- Transfer nuts to the tray and bake for 5 minutes. Let nuts cool for 10 minutes. Nuts can be left whole or chopped; it’s personal preference.
Shaving the Brussels Sprouts
- Place slicing blade disc into the food processor. (See photo). Place the Brussels sprouts in the feed tube and use the food pusher to press the Brussels sprouts into the blade.
Assembly
- Transfer shaved Brussels sprouts to a large bowl and add the grapes, dates, parmesan cheese and candied walnuts. Dress the salad starting with approx 1/4 cup of the dressing…it’s best to start with less and then add more if needed. Use tongs or a large spoon to mix well. Transfer salad to a large platter or bowl and add a few grinds of fresh black pepper.
Notes
Recipe from #StarInfiniteFood on Instagram with dressing modifications by me.
If you like this recipe, you may also like these GFchow recipes. Honeycrisp Apple Salad, Kale Salad with Dates, Parmesan, and Almonds, and Winter-Crunch Kale and Apple Salad.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
