Apple And Walnut Super-Crunch Salad


  • Prep Time20 mins
  • Total Time20 mins
  • Makes4 Servings
Apple And Walnut Super-Crunch Salad

(Photo: Roberto Caruso)

Chatelaine Triple Tested

This crunchy salad adds a light and zesty serving of vegetables to the table in advance of the main event.


  • 1/2 cup finely chopped walnuts

  • 1/4 cup pepitas

  • 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


  • Toast walnuts and pumpkin seeds in a frying pan set over medium-high, stirring often, about 5 min. Set aside to cool.

  • Whisk lemon zest with lemon juice, mustard and salt in a large bowl. Season with pepper. Gradually whisk in olive oil. Set aside.

  • 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.

Nutrition (per serving)

Calories 396, Protein 11g, Carbohydrates 21g, Fat 33g, Fibre 6g, Sodium 428mg.

Prep Tip

If you don’t have a slicing attachment with your food processor, thinly slice fruit and vegetables with a mandolin or knife.

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