Brussels Salad

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Brussels Salad

Print Recipe
Servings 6 Servings

Ingredients
  

  • Dressing:
  • 1/3 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 2 teaspoons Dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • Salad:
  • 1 pound brussels sprouts ends trimmed
  • 1 large apple, chopped
  • ½ cup dried cranberries
  • ½ cup pumpkin or sunflower seeds
  • 1/3 cup shredded or shaved Parmesan cheese
  • kosher salt and black pepper, to taste

Instructions
 

  • In a 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.
  • Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don’t have a food processor.
  • Place the shredded brussels sprouts in a large bowl. Add the chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve. Enjoy!