Fall Brussels Sprouts Salad

This recipe is a great no heat method to enjoy your Brussels sprouts and apples in this week’s Lifeline Grocery box! The dried cranberries and toasted seed add a nice autumn flair. Pair it with your favorite vinaigrette and enjoy!

Recipe

Servings: 6 people as a side salad portion

Prep Time: 15 minutes

Ingredients

• 4 cups brussels sprouts, shaved

• 1 medium crisp apple, chopped

• 1/2 cup dried cranberries

• 1/3 cup Parmesan cheese, shredded or shaved

• 1/3 cup of pine nuts, sunflower, or pumpkin seeds, toasted

• 1/3 cup chives, chopped

Dressing

• 1/4 cup extra virgin olive oil

• 1/4 cup fresh lemon juice, from 1 large or 2 medium lemons

• 1 tsp dijon mustard

• 1/4 tsp ground black pepper

• 1/2 tsp salt

Instructions

1. Rinse and pat dry brussels sprouts. Trim off the stems and remove and discard any dry or wilted leaves. Shave brussels sprouts with your desired method* and place them in a large bowl.

2. Top the shaved Brussels sprouts with chopped apple, cranberries, parmesan cheese, sunflower seeds, and chives.

3. In a separate bowl, whisk together the dressing ingredients: olive oil, lemon juice, dijon mustard, salt, and pepper.

4. Just before serving, pour the dressing over the salad and toss to combine.

Recipe Notes

How to Shave Brussels Sprouts:

• Mandoline Slicer – this will give the Brussels a restaurant-quality appearance and a super consistent texture. To protect your hands, use safety gloves.

• Knife – Use a sharp knife to slice the sprouts as thinly as possible. A little tedious, but it gets the job done.

• Food Processor (EASIEST) – If you don’t have the patience for slicing the brussels with a knife, use your food processor with the slicing disk attachment. Add the whole brussels sprouts into the feed tube and push through using the feed tube pusher.