I recently made this healthy and refreshing salad for Thanksgiving. It was a simple, welcome crunch that seemed to be a good balance with all of the other hot foods and casseroles. Not only is it tasty, but the colors are pretty, too – makes for a lovely fall / winter salad.
And it’s a quick one to make! This salad can be thrown together in no time. I used my food processor and “pulsed” a few times to get the shredded sprouts. I made it a day of ahead. I put the sprouts and cranberries in an air-tight container together the day before and refrigerated. Any kind of apple can be used with this, but the Honeycrisp added the extra bit of crunch and juiciness. I whipped up the dressing the day before, then all I had to do was throw it together in a mixing bowl with the sprouts and dried cranberries – then the dressing, apples, walnuts, and shaved Parmesan cheese.
Shaved Brussel Sprouts Salad
Ingredients
- For the salad:
- 1 lb Brussels sprouts ends trimmed, yellow leaves removed
- 1 large Honeycrisp apple chopped
- 1/2 c. dried cranberries I used Craisins
- 1/2 c. sunflower seeds walnuts, or pecans
- 1/3 c. shaved Parmesan cheese
- Kosher salt and black pepper to taste
- For the Dressing:
- 1/4 c. olive oil
- 1 T. fresh lemon juice
- 2 T. apple cider vinegar
- 1 T. maple syrup
- 2 t. Dijon mustard
- 1 garlic clove minced
- Kosher salt and black pepper to taste
Instructions
- Begin by making the maple mustard dressing. In a large small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. Season with salt and pepper and set aside.
- Next, shave the brussel spouts. Use a food processor and pulse until sprouts are thinly shredded.
- Place the shredded sprouts in large bowl. Add the chopped apple, cranberries, nut, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve.
Here’s a few other Fall / Winter Salads we enjoy:
