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brussel sprout salad
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Shaved Brussel sprouts & apple salad

Course: Salad, Side Dish, Small Dishes
Servings: 8 servings
Ingredients
  • 1 pound brussel sprouts washed , trim off ends
  • 2 each apples
  • 1/2 cup cranberries, dry, fruit juice sweetened
  • 1/4 cup toasted pumpkin seeds
lemon dressing
  • 2 tsp dijon mustard
  • 1 each lemon zest, from large lemon zest
  • 1/3 cup lemon juice, fresh
  • 1/3 cup olive oil
  • 2 Tablespoons maple syrup
  • salt and fresh ground pepper to taste
Instructions

  1. Cut large Brussel sprouts in 1/2 lengthwise and then slice into very thin shaved strips. Place shaved Brussel sprouts in large mixing bowl. Alternately use slicing blade of food processor and place brussel sprouts through feeding tube to slice.

  2. Wash apples and cut into 1/4's, remove core and seeds. Slice apples very thinly width wise. Don't peel off the skins. Add to bowl with brussels spouts. Add cranberries and 1/2 of toasted pumpkin seeds reserving remaining for top.

  3. In a small bowl whisk together dijon mustard, lemon juice, lemon zest. Slowly whisk in olive oil to emulsify and combine. Add maple syrup, salt and pepper. Taste and adjust seasonings as needed.

  4. If you are serving salad right away pour all of dressing over salad and toss gently to combine. If you are making this in advance, pour half of dressing over salad and reserve remaining 1/2 to toss in right before serving.

  5. Top salad with remaining toasted pumpkin seeds, serve as is or on a bed of salad greens or spouts.

  6. Add crumbled feta cheese or slivered parmesan on top if desired.