Shredded Brussels Sprout Salad with Maple-Dijon Vinaigrette
easyhealthyrecipes.com/brussels-sprouts-salad-whole30-paleo/This light, tangy Shredded Brussels Sprout Salad recipe with maple-Dijon vinaigrette is the perfect Thanksgiving side dish or potluck salad for the holiday season.
Recipe makes approximately 4 servings
Ingredients Needed
- 4 cups shaved Brussels sprouts
- ¼ cup extra-virgin olive oil (plus more for drizzling)
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- ¼ cup toasted pecans ( or other nut)
- 1 honeycrisp apple (or your favorite type, thinly sliced or chopped)
- ⅓ cup grated pecorino cheese (optional)
- plenty of salt and freshly ground black pepper
Instructions
- Use a mandoline or sharp knife to thinly slice the Brussels sprouts. In a medium bowl, combine them with the remaining ingredients.
- Allow the salad to sit at room temperature for 15 minutes before tasting and adjusting the seasonings as needed. If desired, finish with an additional drizzle of olive oil.
Recipe Notes
- Save time by using a bag of pre-shredded sprouts from the store.
- If you've got a bunch of side dishes to prepare at once (this salad would be perfect for your holiday table!) toss the apples with a little lemon juice to slow down browning and to keep them nice and fresh!
- While this salad is best in the 15 minute-1 hour window after it is made, any leftovers will still be super taste for another 2-3 days.
Nutrition Info (Approximate)
Serving: 1serving out of 8 | Calories: 496kcal | Protein: 2g | Fat: 45g | Saturated Fat: 6g | Total Carbs: 25g | Fiber: 4g | Sugar: 17g | Net Carbs: 21g | Vitamin C: 51mg | Sodium: 60mg | Potassium: 318mg | Calcium: 35mg | Iron: 1mg