Vegan Brussels Sprouts Waldorf Salad

For the Salad

• 6 c Brussels sprouts
• Dash of olive oil
• Generous salt and pepper
• Zest of a lemon
• 0.25 c apple cider
• 1 c raw, whole walnuts
• 1 tbsp maple syrup
• Small pinch of cayenne
• Honeycrisp apple
• Big bunch of red grapes

For the Dressing

• Juice of a lemon
• 0.25 c unsweeteed, unflavored yogurt of choice
• 1 tbsp maple syrup
• 1 tbsp coarse-grained mustard
• Salt and pepper

1. Preheat the oven to 425.
2. Prep the Brussels sprouts by trimming off the stems and cutting each in half. Place them cut-side down on a lightly-oiled baking sheet. Salt and pepper generously.
3. Roast the Brussels sprouts for 20-30 minutes until tender and golden.
4. While the Brussels sprouts are roasting, toast the walnuts in a large skillet with a touch of oil until golden brown. Keep a very close eye on them and toss them every few seconds, they'll burn easily. When they're lightly browned and fragrant, turn off the heat. Add the maple syrup, generous salt, and a small pinch of cayenne. Keep tossing the nuts while the residual heat in the pan caramelizes the maple syrup, then let them cool.
5. Assemble the dressing.
6. When the Brussels sprouts are done roasting, remove them from the oven and immediately add the zest of a lemon and a splash of apple cider, then toss. Let them sit for a few minutes. This will infuse them with flavor and keep them from becoming dry.
7. While the Brussels sprouts sit, cut the apple into thin slices and slice the grapes into halves.
8. Arrange the Brussels sprouts, apple slices, grapes, and walnuts on a serving platter, then drizzle with dressing. Serve any extra dressing on the side.