Brussels sprouts are an awesome, winter seasonal produce. These guys are essentially mini cabbages that have a refreshing crunch. A while back, I posted a staple in my kitchen: pan-roasted roasted brussels sprouts. And with sprout season in full effect, I want to share this fun salad!
Here, I pair shaved brussels sprouts with sweet apple chunks, tart cranberries, and roasted almonds. The dressing is a super simple vinaigrette using olive oil and apple cider vinegar. This is a vegan salad, but you can also add any protein, goat cheese, or other topping to amp it up. Putting a scoop of farro or grains can turn it into a fun grain bowl!
Because brussels sprouts are intrinsically crunchy, you can make this salad a few hours ahead of time and still keep its texture. I’ve finely shaved the sprouts with a knife, but feel free to use a food processor or other device to make your life easier.