Winter Crunch Salad



  • 1 bag sliced brussels sprouts (3 cups)
  • ½ crisp apple (I like Pink Lady), sliced thinly
  • 1⁄3 cup red walnuts, chopped (regular are fine if you can’t find red)


  • ½ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 1 tsp honey (or coconut sugar if vegan)
  • 1 tsp spicy brown mustard
  • A pinch of salt and pepper


Mix dressing ingredients in a small mason jar and shake well. Combine salad ingredients and pour dressing over (you will have leftover dressing). Refrigerate for 30 minutes before serving to allow brussels to marinate.