This healthy and filling salad is great as either an appetizer or a main dish, all with a satisfying crunch.
Apple and walnut super crunch salad
Prep 20 min | Total 20 min
1/2 cup walnut pieces, finely chopped
1/4 cup pumpkin seeds
1 1/2 tsp lemon zest
3 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp salt
5 tbsp olive oil
1 large green apple, quartered
20 brussels sprouts, ends trimmed
5 large cremini mushrooms, stems removed
1/4 cup grated parmesan
1. Toast walnuts and pumpkin seeds in a frying pan set over medium-high, stirring often, about 5 min. Set aside to cool.
2. Whisk lemon zest with lemon juice, mustard and salt in a large bowl. Season with pepper. Gradually whisk in olive oil. Set aside.
3. Fit a food processor with the slicing attachment. Push apple, brussels sprouts and mushrooms through the chute with food processor on. Toss with dressing. Stir in walnuts and pumpkin seeds. Sprinkle with cheese.
Serves 4 | Per serving 396 calories, 11 g protein, 21 g carbs, 33 g fat, 6 g fibre, 428 mg sodium. Excellent source of folate.
Prep Tip: If you don’t have a slicing attachment with your food processor, thinly slice fruit and vegetables with a mandolin or knife.
Courtesy Claire Tansey, www.chatelaine.com
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