Shaved Brussel Sprout Salas with Lemon-Caper-Parmesan Dressing

In my quest to eat more/mostly veg, having a big batch of salad in the fridge all week for lunches and random moments of snackiness is key. This recipe, which is zesty and tangy and crunchy and savory, comes from "starinfinitefood" on Insta.

INGREDIENTS:

For the Dressing

4 tbsp olive oil

Juice of 1 lemon

Zest of 1 lemon

2 tbsp capers, chopped

2 cloves garlic, minced *I used garlic powder

1 1/2 tbsp maple syrup

2 tsp Dijon mustard

3/4 tsp salt

1 tsp dried oregano

1/2 tsp pepper

1/4 cup parmesan, finely shredded *I used Pecorino Romano but Violife vegan parm would work as well

1 tbsp water

For the Walnuts

3/4 c walnuts *I used pecans. Much tastier

1/2 tbsp olive oil

1/2 tbsp maple syrup

1 tbsp chopped rosemary

1/4 tsp salt

1/4 tsp paprika

For the Salad

1 lb brussel sprouts, finely shredded

3/4 cups red grapes, halved

1/2 c chopped dates *who has the time or the money. I left these out!

1/2 c shaved Parm *or Romano or vegan cheese

1/2 c red onion, finely chopped

Salt/Pepper to taste

DIRECTIONS:

1. Make the dressing.

2. Mix up ingredients for walnuts and place on a baking sheet, bake at 400 for 7 minutes.

3. Assemble salad.

4. Mix it all together!