Shaved Brussel sprout salad is a nutritious party in a bowl! Kale, pomegranate, apples, cranberries, and sunflower seeds are tossed in apple cider vinaigrette, making this Brussels sprout salad sweet, savory, and texture galore!
4-6piecesDino Kalewashed, dried, torn into bite-sized pieces
1/4cupDried Cranberries
1/4Red Oniondiced (about 1/3 cup)
1/4cupSunflower Seedsor any nuts or seeds
1Honey Crisp Applethinly sliced
1cupPomegranate Seeds
Instructions
Make the vinaigrette by blending together VINEGAR, MAPLE SYRUP, DIJON, SALT, PEPPER, and OLIVE OIL. Cover and refrigerate until ready to dress salad.
Run the BRUSSELS SPROUTS through a food processor using the slicing disk. Transfer to a large mixing bowl.
To the sprouts, add KALE, CRANBERRIES, ONION, POMEGRANATE, SUNFLOWER SEEDS, and APPLE CIDER VINAIGRETTE. Toss to combine, then add APPLE SLICES and gently toss again. Serve chilled.
Video
Notes
Brussels Sprout Salad Recipe tips
You can make components of this a day or two in advance, but don't combine and dress it until just before serving. This helps maintain optimal texture and color.
To prevent apples from browning, soak them in 1 cup of water with 2 Tbsp lemon juice until needed.