Description

A crisp and vibrant autumn salad featuring thinly shaved Brussels sprouts tossed with tart cranberries, sweet apples, crunchy nuts, and a tangy apple cider vinaigrette.

Ingredients

Scale

1 lb fresh Brussels sprouts, washed and trimmed

2 medium apples, cored and thinly sliced

1/2 cup dried cranberries

1/2 cup chopped pecans or walnuts, toasted

1/4 cup olive oil

3 tbsp apple cider vinegar

1 tsp Dijon mustard

1 tbsp maple syrup or honey

Salt and pepper, to taste

1 tbsp lemon juice (optional)

Instructions

1. Trim stems and remove outer leaves from Brussels sprouts and slice them thinly into ribbons using a sharp knife or mandoline.

2. Toss apple slices with lemon juice to prevent browning and add to the shaved sprouts along with dried cranberries.

3. Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper in a small bowl to make the dressing.

4. Drizzle two thirds of the dressing over the salad and toss gently to coat evenly.

5. Sprinkle toasted nuts on top and let the salad rest for 10 minutes to allow flavors to meld.

6. Add remaining dressing just before serving and adjust seasoning if needed.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: salad
Method: raw
Cuisine: american

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 10
Sodium: 200
Fat: 18
Saturated Fat: 2
Unsaturated Fat: 14
Trans Fat: 0
Carbohydrates: 22
Fiber: 5
Protein: 6
Cholesterol: 0

Keywords: tangy, autumn, brussels sprout, shaved brussels, salad, cranberries, apples, vegan, fall, healthy