Make the Salad
To prepare the brussels sprouts, use a sharp knife to cut off the ends and discard. Then slice the sprouts as thinly as possible.
Chop or slice the granny smith apple.
Combine all salad ingredients in a large bowl and toss to combine.
Expert Tips for Making Brussels Sprout Salad:
Be sure to thinly slice the brussels sprouts. They will fall apart a little bit once sliced but this is the best texture for the salad and allows the vegetable to soak up more of the dressing.
If you prepare the salad in advance, soak the sliced apples in a little bit of lemon water or wait to cut them up just before serving so they don't turn brown.
If taking the salad to go or preparing it day(s) in advance, it's a good idea to store the cheese separately. If that isn't possible, add it to the top and let it sit there. Then mix into the rest of the salad just before serving.
For a crisper texture, mix in the dressing just before serving.
Calories: 507kcal | Carbohydrates: 41g | Protein: 9g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 179mg | Potassium: 686mg | Fiber: 9g | Sugar: 26g | Vitamin A: 932IU | Vitamin C: 103mg | Calcium: 149mg | Iron: 3mg