This is really tasty. It can be a warm winter salad or holiday side dish. We enjoyed it as a lunchtime warm salad, but also plan to serve it as a holiday side dish.

Brussels Sprouts with Apples and Red Onions

Serving Size: 4


  • 1 lb. Brussels sprouts, trimmed and halved
  • 3 red onions thinly sliced
  • 3-4 apples, sliced
  • 1 tablespoon oil
  • 1 cup walnut pieces, toasted
  • ¼ cup white wine vinegar
  • ¼ cup walnut oil
  • 2 tablespoons sesame oil
  • 1 tablespoon vegetable bouillon
  • 1 teaspoon onion powder

Walnut Vinaigrette


  1. Trim the Brussels sprouts and cut in half.
  2. Place in a steamer and steam until barley al dente.
  3. Slice the red onions thinly.
  4. Toast the walnut in a dry pan.
  5. Reserve a few walnuts as garnish, and place the rest in a blender or food processor.
  6. Add the vinegar, walnut oil and sesame oil.
  7. Pulse until pureed.
  8. Add the vegetable bouillon powder and onion powder.
  9. Pulse once again to make a smooth sauce.
  10. If the apples are organic, core and slice.
  11. If not organic, peel also.
  12. Heat the oil in a large frying pan.
  13. Fry the red onion slices.
  14. Once the red onions are soft, add the steamed Brussels sprouts.
  15. Lightly fry to brown parts of the Brussels sprouts.
  16. Add the sliced apples.
  17. When the apples have warmed, but are not over-cooked …remove the pan from the heat.
  18. Serve the dish as a side dish or a warm salad with the sauce drizzled on top.