Brussels Sprouts Salad
This Brussels Sprouts Salad is a vibrant, nutrient-packed dish that’s as quick to make as it is delicious. With just 15 minutes of prep, you’ll create a medley of crisp, shredded sprouts, sweet dried cranberries, and crunchy almonds, all tossed in a tangy, honey-kissed vinaigrette.
Ingredients
- 1 ½ lbs brussels sprouts shaved (see note)
- 1 cup Granny Smith apple cut into thin matchstick pieces (1 medium-large sized apple)
- 1 cup pomegranate arils see note, may substitute dried cranberries
- ½ cup feta cheese
- 1 cup candied pecans coarsely chopped
Dressing
- ⅓ cup extra virgin olive oil
- 2 Tablespoons lemon juice freshly squeezed
- 2 Tablespoons white wine vinegar
- 1 Tablespoon maple syrup not pancake syrup
- 2 teaspoons dijon mustard
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Combine brussels sprouts, apple, pomegranate arils, feta, and pecans (or reserve pecans to add just before serving if you wish to maintain crunch) in a large bowl.
- In a separate dish, whisk together all dressing ingredients (olive oil, lemon juice, white wine vinegar, maple syrup, dijon mustard, sugar, salt, and black pepper).
- Immediately drizzle dressing over salad ingredients and toss to combine.
- Cover and refrigerate for at least 15 minutes before serving. Toss salad again before serving (and don’t forget to add your pecans if you withheld them in step 1!).
Nutrition
Calories: 194kcalCarbohydrates: 16gProtein: 4gFat: 14gSaturated Fat: 2gCholesterol: 7mgSodium: 217mgPotassium: 307mgFiber: 4gSugar: 10gVitamin A: 553IUVitamin C: 60mgCalcium: 78mgIron: 1mg
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