Shredded Brussels Sprouts Salad
I made this shaved brussels sprout salad for Thanksgiving last year, and it was a huge hit with my family. With a sweet mustard vinaigrette, dried cranberries and sunflower seeds this is the perfect fall salad.
Servings: 4
Ingredients
For the Salad
- 10 oz bag Shredded Brussels Sprouts
- 1 Apple
- 1/2 cup Dried Cherries or Cranberries
- 1/2 cup Sunflower Seeds
- 1/2 cup Shredded Parmesan Cheese
For the Dressing
- 1/3 cup Extra Virgin Olive Oil
- 1 tbsp Lemon Juice
- 1/2 tbsp Maple Syrup
- 1/2 tbsp Honey
- 2 tsp Harvest Grain Dijon Mustard
- Salt
- Pepper
Instructions
- Pour the shaved brussels sprouts in a large bowl or serving dish. If you can't find the brussels sprouts shaved (I get the bag from Trader Joe's) you can use a food processor or mandoline to shave brussels sprouts.
- Cut your apple into cubes or slices and spread on top of the brussels sprouts. Then add your dried cranberries, sunflower seeds and parmesan cheese.
- For the dressing, combine the ingredients in a jar and shake until combined. Season with a little salt and pepper (to taste).
- Pour the dressing over the salad and lightly toss together. Add some freshly grated black pepper on top.