Brussels Sprout Salad with Apples, Walnuts & Parmesan
 A fall-inspired shaved Brussels sprouts salad that’s so scrumptious, even the skeptics might come back for seconds! Ingredients 1½ pounds Brussels sprouts, shredded 1 large tart-sweet red apple, such as Honey Crisp, cored and chopped (no need to peel) 3 tablespoons minced shallots, from 1 large shallot ¼ cup extra-virgin olive oil ¼ cup vegetable oil ¼ cup + 2 tablespoons apple cider vinegar 3 tablespoons honey 1 teaspoon salt ¼ teaspoon freshly ground black pepper ¾ cup walnuts, toasted if desired (see note) and coarsely chopped ¾ cup thinly sliced and crumbled Parmigiano-Reggiano 1½ pounds Brussels sprouts, shredded 1 large tart-sweet red apple, such as Honey Crisp, cored and chopped (no need to peel) 3 tablespoons minced shallots, from 1 large shallot ¼ cup extra-virgin olive oil ¼ cup vegetable oil ¼ cup + 2 tablespoons apple cider vinegar 3 tablespoons honey 1 teaspoon salt ¼ teaspoon freshly ground black pepper ¾ cup walnuts, toasted if desired (see note) and coarsely chopped ¾ cup thinly sliced and crumbled Parmigiano-Reggiano Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Place the walnuts in a single layer on a baking sheet. Bake, checking frequently, until lightly toasted and fragrant, 6 to 10 minutes. Transfer immediately to a plate and let cool. In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry. When ready to serve, toss the walnuts and Parmigiano-Reggiano with the salad. Taste and adjust seasoning if necessary, then serve. Leftovers keep well in the refrigerator for 1 or 2 days but keep in mind that the flavors will dull the longer the salad sits; add a little more cider vinegar and vegetable oil to perk it up. Preheat the oven to 350°F and set an oven rack in the middle position. Place the walnuts in a single layer on a baking sheet. Bake, checking frequently, until lightly toasted and fragrant, 6 to 10 minutes. Transfer immediately to a plate and let cool. In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry. When ready to serve, toss the walnuts and Parmigiano-Reggiano with the salad. Taste and adjust seasoning if necessary, then serve. Leftovers keep well in the refrigerator for 1 or 2 days but keep in mind that the flavors will dull the longer the salad sits; add a little more cider vinegar and vegetable oil to perk it up. Nutrition Information Powered by Per serving (8 servings) Calories: 261 Fat: 19 g Saturated fat: 3 g Carbohydrates: 19 g Sugar: 12 g Fiber: 4 g Protein: 7 g Sodium: 379 mg Cholesterol: 7 mg Per serving (8 servings) Calories: 261 Fat: 19 g Saturated fat: 3 g Carbohydrates: 19 g Sugar: 12 g Fiber: 4 g Protein: 7 g Sodium: 379 mg Cholesterol: 7 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.