Description
A refreshing salad made with shaved Brussels sprouts, kale, and a tangy vinaigrette.
Ingredients
Scale
- 1 pound Raw Brussels Sprouts (about 4 cups once shaved)
- 2 cups Lacinato Kale (chopped)
- 1/3 cup Dried Cranberries
- 1/4 small Red Onion (finely diced)
- 1 cup Pomegranate Arils
- 1/4 cup Sunflower Seeds (or other nuts or seeds)
- 1 medium Apple (thinly sliced)
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Maple Syrup (or other sweetener)
- 1 tablespoon Dijon Mustard
- 1/8 teaspoon Sea Salt (or more to taste)
- Black Pepper (to taste)
- 1/4 cup Extra Virgin Olive Oil
Instructions
- Trim the ends from the Brussels sprouts, if needed. Using a food processor fitted with the slicing blade, feed them through the feed tube on top to shave them. Transfer to a large mixing bowl.
- To the sprouts, add the kale, dried cranberries, red onion, pomegranate seeds, and sunflower seeds to the bowl and toss to combine.
- Using a whisk or an immersion blender, combine the apple cider vinegar, maple syrup, Dijon mustard, sea salt, and black pepper in a small bowl or tall container. Slowly whisk or blend in the extra virgin olive oil until the dressing is creamy and emulsified.
- Pour the vinaigrette over the salad and toss until everything is evenly coated.
- Add the apple slices and gently toss just to combine. Serve chilled.
- Refrigerate leftovers in an airtight container and enjoy within one to two days for best texture.
Notes
- For best results, consume the salad fresh.
- You can substitute the sunflower seeds with other nuts or seeds of your choice.
- Prep Time: 20 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg