Shaved Brussels Sprouts Salad

Name: Shaved Brussels Sprouts Salad
Prep time: 45 min
Cook time: 8 min
Total time: 53 min
Cuisine: American
Ingredients: 1 1/2 pounds (675g) of Brussels Sprouts, sliced thinly or grated in a food processor; 1 Opal apple, sliced, chopped or turned into match sticks; 1 cup (150g) raw walnuts; 1 cup (150g) dried cranberries; 1 cup (150g) pomegranate seeds; 2 Tbsp (30ml) Dijon Mustard; 1 Tbsp (15 ml) Apple Cider Vinegar; 1 tsp (5ml) maple syrup or honey; 3-4 Tbsp (45ml-60ml) walnut oil, or grapeseed oil

7 steps

Prep:45minCook:8min

A delicious shaved brussels sprouts salad with a mustard vinaigrette. The perfect fall salad for Thanksgiving or holiday buffets. Sweet and tangy and so refreshing too!

Updated at: Sat, 14 Dec 2024 12:55:28 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories292.8 kcal (15%)

Total Fat18.1 g (26%)

Carbs32.4 g (12%)

Sugars21.3 g (24%)

Protein6 g (12%)

Sodium64.3 mg (3%)

Fiber6.6 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

675gBrussels Sprouts

sliced thinly or grated in a food processor

1apple

sliced, chopped or turned into match sticks

1 cupraw walnuts

1 cupdried cranberries

1 cuppomegranate seeds

30mlDijon Mustard

15mlapple cider vinegar

5mlmaple syrup

or honey

45mlwalnut oil

or grapeseed oil

Instructions

Step 1

Preheat oven to 350F (175C).

Step 2

Place walnuts on a baking sheet and bake for 8 minutes. Set aside and allow to cool.

Step 3

In a small bowl prepare the dressing by combining the mustard, vinegar, and maple syrup, whisk to combine well. Then slowly add the oil, whisking all the while until combined and emulsified. Set aside.

Step 4

Rinse brussels sprouts and remove any damaged leaves. Slice-off ends.

Step 5

Slice sprouts thinly either with a chef's knife, mandoline, or grated in a food processor.

Step 6

Place sprouts in a large mixing bowl, add apples, cranberries, and pomegranate seeds.

Step 7

Add dressing and toss with salad until coated. Serve immediately.

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