Description
A refreshing and crisp shaved Brussels sprout salad featuring kale, dried cranberries, apple slices, pomegranate seeds, and sunflower seeds, all tossed in a tangy maple Dijon vinaigrette. Perfect as a light, healthy side or a vibrant appetizer.
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. Gradually drizzle in 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 from the Brussels sprouts if needed, then shred them using a food processor fitted with the slicing blade. Transfer the shredded sprouts to a large mixing bowl.
- Add Salad Ingredients: To the bowl with Brussels sprouts, add thinly sliced kale, dried cranberries, diced red onion, sunflower seeds, and pomegranate seeds.
- Toss the Salad: Pour the prepared vinaigrette over the salad ingredients and toss thoroughly until everything is evenly coated with the dressing.
- Add Apple and Garnish: Add the thinly sliced apple and gently toss again to combine. Garnish with a few extra pomegranate seeds on top before serving.
- Serve and Store: Serve the salad chilled. Refrigerate leftovers in an airtight container and consume within one to two days for best freshness, as the salad may lose some crispness over time.
Notes
- Select Brussels sprouts with bright green leaves and no discoloration for best freshness.
- If you don’t have a food processor, thinly slice Brussels sprouts using a sharp chef’s knife, box grater, or mandoline.
- To rehydrate dried cranberries that are too dry, soak them in warm water for a few minutes to make them plump and juicy again.
- Prevent sliced apples from browning by placing them in 1 cup of water mixed with 1 tablespoon of lemon juice.
- For meal prepping, prepare all salad ingredients a few days ahead but add the dressing just before serving to keep the salad crisp.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
