Description
A refreshing and crunchy shaved Brussels sprout salad tossed with a tangy maple Dijon vinaigrette, dried cranberries, pomegranate seeds, apple slices, kale, red onion, and sunflower seeds. Perfect as a light lunch or side dish, this vibrant salad is both nutritious and delicious.
Ingredients
Scale
For the Vinaigrette
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Maple Syrup
- 1 tablespoon Dijon Mustard
- 1/8 teaspoon Sea Salt
- Black Pepper, to taste
- 1/4 cup Extra Virgin Olive Oil
For the Salad
- 1 pound Raw Brussels Sprouts (4 cups), rinsed and patted dry
- 4-6 leaves Dino Kale, washed, dried, thinly sliced
- 1/3 cup Dried Cranberries
- 1/4 small Red Onion, diced
- 1/4 cup Sunflower Seeds, or any nuts or seeds
- 1 medium Apple (any variety), thinly sliced
- 1 cup Pomegranate Seeds
Instructions
- Make the Dressing: Blend apple cider vinegar, maple syrup, Dijon mustard, sea salt, and black pepper together. Slowly drizzle in the extra virgin olive oil while continuing to blend until the dressing is creamy and well emulsified. Cover and set aside.
- Prepare the Brussels Sprouts: Trim the ends of the Brussels sprouts if necessary, then shred them using a food processor fitted with the slicing blade. Transfer the shredded sprouts to a large mixing bowl.
- Add Remaining Salad Ingredients: To the bowl with Brussels sprouts, add thinly sliced kale, dried cranberries, diced red onion, pomegranate seeds, and sunflower seeds. Toss gently to combine.
- Dress the Salad: Pour the prepared vinaigrette over the salad mixture and toss thoroughly until all ingredients are evenly coated with the dressing.
- Add Apples and Serve: Gently add the thinly sliced apple and toss once more to distribute. Garnish with a few extra pomegranate seeds and serve the salad chilled.
- Storage: Refrigerate leftovers in an airtight container. The salad is best enjoyed within a day or two to maintain crispness.
Notes
- Choose Brussels sprouts that are bright green without signs of drying or discoloration for the freshest taste.
- If you don’t have a food processor, you can thinly slice Brussels sprouts with a sharp chef’s knife, mandoline, or box grater.
- To rehydrate dried cranberries that are too dry, soak them in warm water for a few minutes to plump them back up.
- To prevent apple slices from browning when prepping ahead, place them in a bowl of water with 1 tablespoon of lemon juice until ready to add to the salad.
- You can prepare the Brussels sprouts and other salad ingredients a few days in advance but add the dressing just before serving to preserve the salad’s crispness.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
