Description

A warm, plant-based salad featuring shaved Brussels sprouts, tender lentils, dried cranberries, and a maple-Dijon vinaigrette.

Ingredients

Scale

1 lb Brussels sprouts, trimmed and thinly shaved

1 1/2 cups cooked green or brown lentils

1/2 cup dried cranberries

1 medium apple, thinly sliced

3 tablespoons olive oil

1 tablespoon Dijon mustard

1 tablespoon maple syrup

2 tablespoons lemon juice

Salt and black pepper to taste

Instructions

1. Rinse lentils and simmer in 3 cups water over medium heat until tender but firm, about 18-20 minutes, then drain and set aside.

2. Trim ends and outer leaves from Brussels sprouts and shave thinly using a mandoline or sharp knife.

3. Heat 1 tablespoon olive oil in a large skillet over medium heat and sauté shredded Brussels sprouts for 4-5 minutes until slightly softened, seasoning with salt.

4. In a small bowl whisk together remaining olive oil, Dijon mustard, maple syrup, lemon juice, salt, and pepper to make the vinaigrette.

5. Combine warm lentils and sautéed Brussels sprouts in a mixing bowl, pour over the vinaigrette, and toss to coat evenly.

6. Fold in dried cranberries and apple slices, tossing gently to distribute.

7. Serve immediately warm or let cool to room temperature before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: salad
Method: saute
Cuisine: american

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 8
Sodium: 200
Fat: 10
Saturated Fat: 1.5
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 30
Fiber: 8
Protein: 12
Cholesterol: 0

Keywords: warm shaved brussels sprout salad, lentil brussels sprout salad, vegan brussels sprout recipes, shaved brussels sprouts, maple dijon vinaigrette, fall salad, plant based salad, cranberry lentil salad