Shaved Brussel Sprout Salad
Shaved Brussel Sprout Salad is tossed with kale, crisp apples, almonds, pumpkin seeds, dried cranberries and cherries with a tangy dressing.
Servings: 6
Ingredients
For the Salad
- ⅓ cup + 3 tb pumpkin seeds toasted
- ⅓ cup + 3 tb sliced almonds toasted
- 1 lb Brussel sprouts bottoms removed, sprouts sliced on mandolin or thinly sliced
- 4 oz. dinosaur kale stems discarded, leaves cut in thin ribbons. 2 packed cups
- ¼ heaping cup dried cranberries roughly chopped
- ¼ heaping cup dried cherries roughly chopped, see notes
- 1 small Cortland apple cut in thin matchsticks
- gorgonzola or feta cheese crumbled (optional)
For the Maple Dijon Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon gritty Dijon mustard
- ½ teaspoon fresh garlic cloves pressed
- 1 large pinch kosher salt
Instructions
To make the dressing:
- Combine all ingredients in a jar with a lid and shake well. Ideally, make this dressing the night before or at least 4 hours before you intend to use it.
To make the salad:
- Pour the pumpkin seeds and sliced almonds into a skillet and allow them toast over medium heat. Stir often. Cook until you begin to smell the nuts and seeds and there is a slight color to the almonds. Remove them from the skillet into a bowl and allow them to cool.
- In a large salad bowl, toss together shaved Brussel sprouts, kale, dried cranberries, dried cherries and cooled pumpkin seeds and sliced almonds, and the Cortland apple. If adding cheese, crumble it over the top.
- Shake the dressing well and pour ¾ of the dressing over the salad. Toss the salad well for 1 minute to fully work the dressing into the salad. Allow the salad to rest for a few minutes.
- At this point, you may want to add more pumpkin seeds, sliced almonds, dried cranberries, dressing, etc. to your taste.
Notes
Dried cherries: I buy mine at Trader Joe's. I love the tangy, slightly smoky flavor they bring to this salad. If you cannot find dried cherries, add more dried cranberries in their place.
Other additives: Toss in some cooked and cooled wild rice for extra flavor, texture, and heartiness.