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Maple Harvest Crunch Salad

Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Keyword: brussels sprouts, dijon mustard, extra virgin olive oil, fresh lemon juice, gluten free, grapes, maple syrup, Medjool dates, parmesan cheese, walnuts
Servings: 4 people
Author: GFchow @ gfchow.com

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

When using pre-packaged shredded Brussels sprouts, you must pick through the bag and discard any fibrous stems and/or discolored leaves. 
If you're short on time, buy your favorite pre-packaged candied nut instead of candying the walnuts.
You can make the dressing 1-2 days ahead and the walnuts 1 day ahead.
Experiment with substituting other dried fruit for the dates...apricots, cherries, cranberries, etc