Description
A crisp, nutrient-dense salad featuring thinly shaved raw Brussels sprouts, crunchy Honeycrisp apples, and chewy dried cranberries. This refreshing side dish is tossed in a vibrant maple mustard vinaigrette that perfectly balances the earthy notes of the sprouts with a subtle, natural sweetness. It is the perfect modern accompaniment for any weeknight meal, offering a satisfying, fresh crunch without the need for any cooking.
Ingredients
1 lb Brussels sprouts, trimmed and thinly shaved
1 large Honeycrisp apple, diced
1/2 cup dried cranberries
1/2 cup sunflower seeds
1/3 cup Parmesan cheese, shaved or shredded
1/3 cup extra virgin 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
Kosher salt and black pepper to taste
Instructions
Whisk the olive oil, lemon juice, apple cider vinegar, maple syrup, Dijon mustard, and minced garlic in a bowl.
Season the dressing with salt and pepper to taste and set aside.
Trim the woody ends off the Brussels sprouts and slice them into thin ribbons using a mandoline or food processor.
Combine the shaved sprouts, diced apple, dried cranberries, sunflower seeds, and Parmesan cheese in a large salad bowl.
Pour the dressing over the salad and toss well to combine.
Allow the salad to rest for 5-10 minutes before serving to let the flavors meld.
Notes
Use a mandoline for the most consistent, delicate ribbons of sprouts. If preparing ahead, keep the dressing separate and toss just before serving to maintain the best texture. You can substitute the Parmesan with a vegetarian hard cheese if needed.
- Prep Time: 15
- Category: Trending
- Method: Raw
- Cuisine: Modern American
Nutrition
- Serving Size: 1.5 cups
- Calories: 245
- Sugar: 12g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg
