Description
A refreshing and vibrant Shaved Brussels Sprout Salad featuring crunchy Brussels sprouts, kale, dried cranberries, apple slices, and pomegranate seeds tossed in a creamy maple Dijon vinaigrette. Perfect as a healthy side or light lunch.
Ingredients
Scale
Vinaigrette
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Maple Syrup
- 1 tablespoon Dijon Mustard
- ⅛ teaspoon Sea Salt
- Black Pepper, to taste
- ¼ cup Extra Virgin Olive Oil
Salad
- 1 pound Raw Brussels Sprouts (4 cups), rinsed and patted dry
- 4-6 leaves Dino Kale, washed, dried, thinly sliced
- ⅓ cup Dried Cranberries
- ¼ small Red Onion, diced
- ¼ cup Sunflower Seeds, or any nuts or seeds
- 1 medium Apple (any variety), thinly sliced
- 1 cup Pomegranate Seeds
Instructions
- Make the dressing: Blend together apple cider vinegar, maple syrup, Dijon mustard, sea salt, and black pepper. Slowly drizzle in the extra virgin olive oil while continuing to blend until the dressing becomes creamy and emulsified. Cover and set aside.
- Prepare the Brussels sprouts: Trim the ends off the Brussels sprouts if necessary. Shred them using a food processor fitted with the slicing blade. Transfer the shredded Brussels sprouts to a large mixing bowl.
- Add the salad ingredients: To the bowl with Brussels sprouts, add the sliced kale, dried cranberries, diced red onion, pomegranate seeds, and sunflower seeds. Toss to combine.
- Toss with vinaigrette: Pour the prepared vinaigrette over the salad mixture. Toss thoroughly until everything is evenly coated with dressing.
- Add apples and finish: Add the thinly sliced apple to the salad and gently toss again to combine. Garnish with a few extra pomegranate seeds and serve chilled.
- Storage: Refrigerate leftovers in an airtight container. Note that the salad may lose crispness over time, so enjoy within one to two days for best texture.
Notes
- Choose Brussels sprouts with bright green leaves and no discoloration for best flavor and freshness.
- If you do not have a food processor, thinly slice Brussels sprouts with a sharp chef’s knife, box grater, or mandoline as alternatives.
- To rehydrate dry cranberries, soak them in warm water for a few minutes to make them plump and juicy again.
- To prevent apple slices from browning when prepping ahead, place them in 1 cup of water mixed with 1 tablespoon of lemon juice.
- For make-ahead preparation, shred the Brussels sprouts and prepare other ingredients in advance, but add the vinaigrette only shortly before serving to preserve salad crispness.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
