Description
A vibrant and refreshing holiday side dish, this shaved Brussels sprouts salad offers a sophisticated crunch by using raw, thinly sliced sprouts. Complemented by sweet Honeycrisp apples, tart dried cranberries, and nutty sunflower seeds, it is tossed in a tangy maple mustard dressing. This salad is the perfect wholesome alternative to heavier holiday sides, staying crisp for hours and providing a delightful textural contrast to any festive meal.
Ingredients
1 lb Brussels sprouts, ends trimmed and cleaned
1 large Honeycrisp apple, chopped into small bite-sized pieces
1/2 cup dried cranberries
1/2 cup sunflower seeds
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
Trim the ends of the Brussels sprouts and remove any discolored outer leaves.
Use a food processor with a slicing attachment or a sharp knife to shave the Brussels sprouts into thin, paper-like shreds.
Place the shredded sprouts in a large mixing bowl.
Add the chopped Honeycrisp apples, dried cranberries, and sunflower seeds to the bowl.
In a small jar or bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
Pour the dressing over the salad and toss well to combine all ingredients.
Let the salad sit for 10 minutes before serving to allow the flavors to meld and the sprouts to soften slightly.
Notes
The salad can be prepped up to 2 hours in advance and kept in the refrigerator. Use toasted sunflower seeds for an extra depth of flavor. If you prefer, add a sprinkle of feta cheese or toasted pecans for extra texture.
Nutrition
- Serving Size: 1 cup
- Calories: 145
- Sugar: 11g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg