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 Brussel sprout salad sweet, savory, and texture galore!
1lb.Whole Brussels Sproutswashed and air dried, ends cut off
4-6piecesDino Kalewashed, air dried, torn into bite-sized pieces
1/4Red Oniondiced (about 1/3 cup)
1/4cupSunflower Seedsor any nuts or seeds
1Honeycrisp Applethinly sliced
For the Apple Cider Vinaigrette
In a 16oz jar, combine VINEGAR, MAPLE SYRUP, DIJON, SALT, PEPPER, and OLIVE OIL.Use an immersion blender to blend the ingredients into a creamy dressing. If you don't have a blender, you can put a lid on the jar and shake vigorously, or whisk the ingredients with a fork until well-combined.
For the Brussel Sprout Salad
Trim the stems off the Brussels sprouts and run them through the food processor using the 'slicing' disk to shave them into thin slices. Set aside.In a large mixing bowl, de-stem the kale and tear into bite-sized pieces. Add shaved Brussels sprouts, cranberries, onion, pomegranate, sunflower seeds, and vinaigrette. Toss to combine, then add apple slices and gently toss again. Transfer salad to a serving bowl.
Make this salad a few days in advance, but don't dress it until ready to serve. 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.