serves 4–6

4 cups shredded brussels sprouts
1 cup finely diced Granny Smith apple
½ cup unsweetened dried cranberries
2 Tbsp. lemon juice
2 tsp. freshly grated lemon zest
2 tsp. maple syrup
1 tsp. Dijon mustard
2 Tbsp. minced shallot
¼ cup olive oil
⅔ cups toasted sliced almonds
Kosher salt and freshly ground peppers

Place brussels sprouts, diced apple, and dried cranberries in a serving bowl and toss to combine.

In a separate bowl, combine lemon zest and juice, maple syrup, Dijon, and shallot. Slowly whisk in the olive oil to create an emulsion. Pour dressing over the brussels sprouts and toss gently to coat. Season to taste with salt and pepper and serve garnished with toasted almonds.

Whenever using nuts in a salad for texture, add them right before you’re ready to serve so they don’t lose their crunch. If you dice your apples in advance, store them in a bowl of water with a splash of lemon juice to minimize browning. Before using, drain well and pat dry with a clean towel. You can choose an alternative apple variety, depending on whether you want the flavor profile to be sweet or tart.