|⅓ cup||Pastene Pignoli (Pine Nuts)|
|3 Tbsp||Pastene Extra Virgin Olive Oil, divided|
|1½ - 2 lbs||brussels sprouts|
|1 Tbsp||fresh sage leaves, minced, plus more for garnish|
|2||apples, honey crisp, gala, fuji or pink lady|
|1 Tbsp||brown sugar, optional|
|⅛ tsp||ground cinnamon|
|nutmeg, freshly grated or a few pinches of ground nutmeg|
|1 Tbsp||Pastene Organic Apple Cider Vinegar|
|1 Tbsp||maple syrup|
|1 Tbsp||Pastene Grated Parmesan Cheese|
|sea salt and freshly ground black pepper to taste|
|¼ cup||dried cranberries|
- Toast the pine nuts in a skillet over medium to medium-low heat, shaking or stirring the pan for about 3 to 5 minutes, until the nuts are fragrant and lightly browned; remove from the hot pan and set aside.
- Clean, trim and thinly slice the brussels sprouts and sauté in 1 tablespoon of oil in a large skillet over medium heat. Add the sage and stir occasionally with a wooden spoon until lightly browned, about 5 to 8 minutes. Set aside.
- Core and thinly slice the apples and sauté in melted butter in the same large skillet over medium heat; add cinnamon, nutmeg and brown sugar and stir occasionally until warm and slightly softened, about 5 minutes.
- To make the dressing, add 2 tablespoons of oil, apple cider vinegar, maple syrup, grated parmesan cheese, salt and pepper to a small jar. Secure the lid and shake until completely emulsified.
- Spoon the brussels sprouts onto a large salad bowl or platter, then layer with the warm apples, dried cranberries, dressing and toasted pignoli/pine nuts.
- Garnish with fresh sage leaves, if desired, and serve while still warm.