Crunchy Shaved Brussels Sprouts Salad with Apple and Cranberries
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.
Ingredients
- 1 lb Brussels sprouts, shaved
- 1 medium apple, chopped
- 1/2 cup almonds, toasted and chopped
- 1/2 cup dried cranberries
- Olive oil
- Apple cider vinegar
- Salt and pepper to taste
Directions
- Shave Brussels sprouts by hand or food processor. I like chopping them by hand for a variety of texture!
- Add the apple chunks and almonds to the mixing bowl. Add the cranberries in
- Add olive oil and ACV to the mixture and toss together until just combined
- Salt and pepper to taste
- Feel free to add grains or serve as a side salad
- Enjoy!
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