This crisp Brussels sprout salad is the perfect balance between sweet and salty. The dressing adds a fun tang, giving Brussels a whole new flavor. It has the perfect bright taste you deserve after successfully making it down a rapid, to the top of the rock or riding a big wave!
|Remove core of Brussels sprouts and slice thinly.|
|Toast walnuts in a sauté pan until fragrant. Cool and chop toasted walnuts.|
|In a small bowl combine Dijon mustard, red wine vinegar, olive oil, salt and pepper to taste.|
|In a medium bowl combine sliced Brussels sprouts, walnuts, dried cranberries and finely chopped onion. Toss with dressing, half at a time. Continue to add dressing to taste.|