Description
This Shaved Brussels Sprout Salad is a crisp and refreshing dish featuring thinly sliced Brussels sprouts, kale, dried cranberries, red onion, sunflower seeds, apple slices, and pomegranate seeds, all tossed in a tangy and sweet apple cider vinaigrette. Perfect as a light lunch or side dish, this salad combines vibrant flavors and textures for a nutritious, colorful meal.
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 the apple cider vinegar, maple syrup, Dijon mustard, sea salt, and black pepper. Slowly drizzle the extra virgin olive oil into the mixture while blending continuously until the dressing becomes creamy and emulsified. Cover and set aside.
- Prepare the Brussels sprouts: Trim the ends from the Brussels sprouts if necessary. Using a food processor fitted with the slicing blade, shred the Brussels sprouts thinly and transfer them to a large mixing bowl.
- Add salad ingredients: To the bowl, add the thinly sliced kale, dried cranberries, diced red onion, pomegranate seeds, and sunflower seeds.
- Toss with vinaigrette: Pour the prepared vinaigrette over the salad mixture and toss thoroughly until everything is evenly coated with the dressing.
- Add apple slices and finish: Gently fold in the thinly sliced apples to the salad, toss lightly again, garnish with a few extra pomegranate seeds, and serve chilled.
- Storage: Refrigerate leftovers in an airtight container. Note that the salad may lose some of its crispness over time, so it is best enjoyed within one to two days.
Notes
- Select Brussels sprouts with bright green leaves and no signs of drying or discoloration for best freshness.
- If you don’t have a food processor, thinly slice Brussels sprouts with a sharp chef’s knife, mandoline, or shred with a box grater.
- To rejuvenate dried cranberries that are too dry, soak them in warm water for a few minutes to plump them up.
- To prevent sliced apples from browning when prepping ahead, soak them in 1 cup of water with 1 tablespoon of lemon juice.
- You can prepare the shaved Brussels sprouts and other ingredients a few days in advance, but add the dressing right before serving to maintain crispness.
Nutrition
- Serving Size: 1 cup
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 6.8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
