For the Dressing:
1/2 cup plain Greek yogurt
1/3 cup extra-virgin olive oil
3 tablespoons raw unfiltered apple cider vinegar
2 tablespoons grated fresh ginger
Salt and freshly ground black pepper, to season
For the Salad:
2 Granny Smith apples -- peeled, cored and julienned
1/2 pound brussels sprouts, finely shredded
2 tablespoons sliced green onion (from 1 green onion)
1/4 cup currants
3/4 cup toasted walnuts
1 cup chopped Italian parsley
In a small bowl, whisk the yogurt with the olive oil, vinegar and ginger and season with salt and pepper.
In a large salad bowl, toss together the apples, brussels sprouts, green onion, currants, walnuts and parsley. Spoon the dressing on top and toss well. Taste and season with salt and pepper as needed. Serve room temperature or cold. Cover and refrigerate leftovers for up to 1-2 days.