Description
Discover a delicious Shaved Brussels Sprout Salad recipe with sweet cranberries and crunchy pecans. Perfect for a healthy and flavorful meal option!
Ingredients
- – 6 cups (1.4 kg) Brussels sprouts, shredded
- – 2 large apples, cored and grated or very thinly sliced
- – 2 teaspoon (10 ml) lemon juice, freshly squeezed
- – 3 green onions, sliced thinly
- – ¾ cup (90 g) dried cranberries, unsweetened or sweetened
- – ¾ cup (90 g) walnuts, toasted and chopped
- – ¾ cup (90 g) grated hard sharp cheese, coarsely grated
- – 1 small shallot, finely diced
- – 1 tablespoon (15 ml) balsamic vinegar
- – 2 tablespoon (30 ml) pure maple syrup
- – 1 teaspoon (5 ml) Dijon mustard
- – ¼ cup (60 ml) olive oil, extra virgin
- – sea salt and pepper, to taste
Instructions
- Preheat your oven to 400°F. Spread the walnuts on a baking tray and roast for 6-8 minutes until they are aromatic and lightly golden. Once done, take them out and allow them to cool before chopping them up.
- Prepare the Brussels sprouts by trimming away any tough stems or discolored outer leaves.
- To shred the Brussels sprouts, you can use a mandoline (exercise caution!), a slicing attachment on a food processor, coarsely grate them, or finely slice them with a sharp knife.
- Slice or grate the apples finely into a bowl and mix them with freshly squeezed lemon juice to keep them from turning brown.
- Coarsely grate the cheese, then mix all the salad components, arranging the apple slices in clusters if you prefer that presentation.
- Combine the ingredients for the vinaigrette by whisking them together, then blend it into the salad ingredients.
Notes
- Make sure to finely shave the Brussels sprouts for a more delicate texture in the salad.
- Mix the sliced apples with lemon juice immediately to prevent them from turning brown.
- Toast the pecans before chopping to intensify their flavor in the salad.