Brussels Sprouts Salad With Apples, Walnuts and Goat Cheese

brussels-waldorf-salad-goat-cheese
Photo by Iain Bagwell
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 450 calories
    • Fat 35 g
    • Sat Fat 11 g
    • Cholesterol 25 mg
    • Sodium 560 mg
    • Protein 19 g
    • Carbohydrate 23 g
    • Sugar 10 g
    • Fiber 7 g
    • Iron 4 mg
    • Calcium 162 mg

Preheat oven to 350°F. Spread walnuts on a baking sheet and toast until fragrant and golden, about 6 minutes. Transfer to a shallow dish and let cool.

Divide goat cheese into eight portions and roll into balls. Coat balls with toasted walnuts, pressing gently so that the nuts adhere.

Make the dressing: Combine Greek yogurt, olive oil, apple cider vinegar, Dijon mustard, honey and salt in a small bowl and whisk until smooth.

Ingredients

  1. Check 1 cup chopped walnuts
  2. Check 8 ounces goat cheese
  3. Check 1 tablespoon plain Greek yogurt
  4. Check 1 tablespoon olive oil
  5. Check 1 tablespoon apple cider vinegar
  6. Check 1 teaspoon Dijon mustard
  7. Check 1 teaspoon honey
  8. Check ½ teaspoon kosher salt
  9. Check Freshly ground black pepper
  10. Check 1 pound Brussels sprouts, leaves separated
  11. Check 1 red apple, cored and thinly sliced

Directions

  1. Preheat oven to 350°F. Spread walnuts on a baking sheet and toast until fragrant and golden, about 6 minutes. Transfer to a shallow dish and let cool.
  2. Divide goat cheese into eight portions and roll into balls. Coat balls with toasted walnuts, pressing gently so that the nuts adhere.
  3. Make the dressing: Combine Greek yogurt, olive oil, apple cider vinegar, Dijon mustard, honey and salt in a small bowl and whisk until smooth.
  4. Combine Brussels sprouts and apple slices in a large bowl. Add dressing and toss. To serve, top salads with two goat cheese balls per serving.