Brussels Sprouts & Apple Salad

Last week I made this recipe from the Healthy Heart Cookbook from the American Medical Association.  It’s a great side-dish if you like the taste of plain yogurt.  My boyfriend didn’t like because of the yogurt.  I love the taste with the toasted walnuts and lemon zest.  Without that, it’s not the same.

Brussels Sprouts & Apple Salad
From Healthy Heart Cookbook

4 servings

  • 2 tablespoons walnuts, chopped
  • 1/2 cup nonfat plain yogurt
  • 1 1/2 teaspoons maple syrup
  • 1/4 teaspoon salt (I omitted it)
  • 1/8 teaspoon fresh ground pepper
  • 2 teaspoons fresh lemon juice
  • 1 apple, halved, cored, and thinly sliced (I used a granny smith apple)
  • 1/2 lb brussels sprouts, trimmed and quartered
  • 1 teaspoon lemon zest, grated
  1. Put the walnuts in a small, dry frying pan over medium-high heat. Cook, stirring often, until fragrant and lightly toasted, 3-5 minutes. Immediately transfer to a plate to cool and set aside.
  2. In a large bowl, whisk together the yogurt, maple syrup, salt, pepper, and 1 teaspoon of the lemon juice. In a small bowl, toss the apple slices with the remaining 1 teaspoon lemon juice and stir into the yogurt mixture. Set aside.
  3. In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the brussels sprouts and steam until tender-crisp, about 4 minutes. Let cool slightly.
  4. Add the brussels sprouts to the bowl with the yogurt mixture and apples and toss gently to coat.
  5. Divide the salad among individual plates and sprinkle with the lemon zest and toasted walnuts. Serve immediately.

2 thoughts on “Brussels Sprouts & Apple Salad

  1. I’m always looking for new winter salads, not the easiest thing to include in the winter diet. I’ll keep this in mind when I get some Brussels sprouts.

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