Brussels Sprout Salad with Garlic Dressing & Spiced Maple Walnuts

Ingredients

• Walnuts

  Nuts, english

  1 cup shelled (50 halves) or 100g

• Maple syrups

  2 ½ tbsp or 50g

• Garlic powder

  Spices

  1 tsp or 3g

• Onion powder

  Spices

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  1 cloves, minced or 3g

• Lemon juice

  Raw

  2 tbsp or 30g

• Orange juice

  2 tbsp or 31g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Maple syrups

  2 tsp or 13g

• Water

  Plain, clean water

  ½ cup or 118g

• Brussels sprouts

  Raw

  1 lb or 453g

• Apples

  With skin

  1 medium or 182g

• Parsley

  Raw

  ½ cup or 30g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Smoked Paprika

  Simply Organic

  ½ tsp or 1g

• Nutritional Yeast

  Vegan - Whole Foods Market

  1 tbsp or 8g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  8 tbsp or 70g

Directions

1. Preheat a medium skillet over medium-high heat. Add walnut halves, maple syrup, Tamari, 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.

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