Shaved Brussels Sprout Salad. With apples and cranberries!

From The Kitchen Girl

Equipment

• chef’s knife
• cutting board
• immersion blenderor wire whisk
• 7-cup food processorfitted with shredding blade
• large mixing bowl
• airtight storage container(s)

Ingredients

For the vinaigrette

• 2 tablespoons Apple Cider Vinegar
• 1 tablespoon Maple Syrup
• 1 tablespoon Dijon Mustard
• ⅛ teaspoon Sea Salt
• Black Pepper to taste
• ¼ cup Extra Virgin Olive Oil

For the salad

• 1 pound Raw Brussels Sprouts (4 cups) rinsed and patted dry
• 4-6 leaves Dino Kale washed, dried, thinly sliced
• ⅓ cup Dried Cranberries
• ¼ small Red Onion diced
• ¼ cup Sunflower Seeds or any nuts or seeds
• 1 medium Apple (any variety) thinly sliced
• 1 cup Pomegranate Seeds

Instructions

• Make the dressing by blending VINEGAR, MAPLE SYRUP, DIJON, SALT, and PEPPER. Drizzle OLIVE OIL into the mixture and continue blending until the dressing becomes creamy and emulsified. Cover and set aside.
• Trim the ends away from BRUSSELS SPROUTS, if needed. Shred Brussels sprouts in food processor fitted with the slicing blade. Transfer to a large mixing bowl.
• To this, add KALE, CRANBERRIES, ONION, POMEGRANATE, and SUNFLOWER SEEDS.
• Add vinaigrette and toss until everything is evenly coated.
• Add APPLE SLICES and gently toss again. Garnish with a few pomegranate seeds and serve chilled.
• Refrigerate leftovers in an airtight container. The salad may lose some crispness over time, so enjoy within a day or two.

Notes

• When selecting Brussels sprouts, ensure the leaves are bright green with no signs of drying or discoloration.
• If a food processor isn’t available, Brussels sprouts can be thinly sliced with a chef’s knife or shredded with a box grater or mandoline at your discretion.
• When dried cranberries become too dry, you can soak them in warm water for a few minutes. This is the best trick to make them plump and juicy again.
• When prepping ahead, prevent sliced apples from browning by placing them 1 cup of water with 1 tablespoon of lemon juice.
• To make ahead, you can prepare the Brussels sprouts and other ingredients a few days ahead. But wait to add the dressing until shortly before serving time to preserve crispness.