A vibrant salad featuring chopped brussel sprouts, roasted walnuts, apple, pomegranate seeds, and a delicious dressing made from olive oil and maple syrup.
1: Slice up two large handfuls of brussel sprouts or pulse them in a food processor.
2: In a pan on medium-low heat, add walnuts, maple syrup, and salt; stir until the maple syrup starts to thicken.
3: Transfer the walnut mixture to a baking sheet and bake at 400°F for 5 minutes.
4: For the dressing, blend olive oil, maple syrup, lemon juice, dijon mustard, salt, and pepper.
5: In a large bowl, combine chopped brussel sprouts, diced apple, pomegranate seeds, roasted walnuts, and the dressing; mix well.
6: Top with shaved parmesan and enjoy.
