Shaved Brussels Sprout Salad with Lemon Dijon Vinaigrette
Ingredients
- 12 oz shaved brussels sprouts, stems removed
- 1.5 cups pomegranate arils
- 1.5 cups honeycrisp apple, diced
- 1 cup pecans, chopped and candied or just toasted (optional)
- 3/4 cup dried cranberries
- 3/4 cup shaved parmesan
- 3 tablespoons extra virgin olive oil
- 1.5 tablespoons fresh lemon juice
- 1.5 tablespoons apple cider vinegar
- 2 tablespoons dijon mustard
- 1 tablespoon maple syrup or honey
- 1 teaspoon salt
- 1/2 teaspoon pepper
Preparation
Shred the brussels sprouts into 1/16 inch shreds using a food processor, mandoline, knife, or use pre-shredded sprouts.
Combine the brussels sprouts, pomegranate arils, diced apple, pecans, dried cranberries, and parmesan in a bowl.
Whisk together all of the dressing ingredients, pour over the salad, and toss.
Let the salad sit for about 30 minutes before serving.
Tips
The salad tastes better after refrigerating for 12-24 hours to allow flavors to develop.
For best texture, remove woody stems and cores from brussels sprouts if desired.
It can be made in advance and served cold or at room temperature.
