Brussels Sprouts Salad With Apples, Walnuts and Goat Cheese
Ingredients
1 cup chopped walnuts
8 ounces goat cheese
1 tablespoon plain Greek yogurt
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon kosher salt
Freshly ground black pepper
1 pound Brussels sprouts, leaves separated
1 red apple, cored and thinly sliced
Nutrition
Calories 450
Fat 35g
Sat Fat 11g
Cholesterol 25mg
Sodium 560mg
Protein 19g
Carbohydrate 23g
Sugar 10g
Fiber 7g
Iron 4mg
Calcium 162mg
Directions
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.
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.
Yields: Serves 4