Brussels Sprout Salad with Garlic Dressing & Spiced Maple Walnuts

Ingredients

• English walnuts

  1 cup shelled (50 halves) or 100g

• Maple syrup

  2 ½ tbsp or 50g

• Garlic powder

  1 tsp or 3g

• Onion powder

  1 tsp or 2g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Garlic

  raw

  1 cloves, minced or 3g

• Lemon juice

  2 tbsp or 30g

• Orange juice

  2 tbsp or 31g

• Dijon mustard

  Grey Poupon

  1 tbsp or 15g

• Maple syrup

  2 tsp or 13g

• Water

  8 tbsp or 118g

• Brussels sprouts

  raw

  1 lb or 453g

• Apple

  with skin

  1 medium or 182g

• Parsley

  raw

  ½ cup or 30g

• Tamari soy sauce

  2 tsp or 12g

• Smoked paprika

  McCormick Gourmet

  ½ tsp or 1g

• Nutritional yeast

  vegan

  1 tbsp or 8g

• Olive oil

  2 tbsp or 27g

• Red onion

  1 small raw or 70g

• Sunflower seed kernels

  dry roasted, unsalted

  8 tbsp or 70g

Directions

1. Preheat a medium skillet over medium-high heat. Add walnut halves, maple syrup, soy sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook, stirring frequently, until the syrup is caramelized and nuts are lightly toasted, about 4-5 minutes.
2. Transfer the walnuts to a plate to cool completely. Once cool, roughly chop and set aside.
3. In a blender, combine sunflower seeds, garlic, nutritional yeast, lemon juice, orange juice, olive oil, Dijon mustard, maple syrup, water, salt, and pepper. Blend until smooth and creamy. Adjust seasoning if necessary.
4. In a large bowl, combine shaved Brussels sprouts, red onion, and apple. Season with salt and pepper, then pour on 3/4 of the dressing. Toss to coat evenly.
5. Transfer the salad to a serving platter if desired. Top with remaining dressing, cracked black pepper, spiced maple walnuts, and chopped herbs. Serve immediately.