Easy Brussels Sprout Salad
This Brussels sprout salad stars shaved raw sprouts tossed with crisp apple, dried cherries, and almonds in a zingy Dijon dressing. It’s a fresh side dish that turns Brussels sprouts into something everyone will love.
- Prep
- 20 min
- Total
- 20 min
- Yield
- 6
Ingredients 8
- 1 pound Brussels sprouts, enough for 4 cups shredded (or 8 ounces shredded)
- 1 ½ cups chopped escarole or other crunchy leafy green, optional
- 1 large crisp tart red apple (like Honeycrisp)
- ½ cup dried tart cherries
- ½ cup almonds (Marcona almonds, if possible)
- ¼ teaspoon kosher salt
- 1 recipe Dijon Mustard Dressing
- Feta cheese crumbles, optional (omit for vegan)
Method 4
- 01
Shred the Brussels sprouts: go to How to Shred Brussels Sprouts . Or, use a food processor slicing blade or mandoline to slice each sprout from top to end.
- 02
Prep the vegetables: Chop the escarole or other leafy green. Dice the apple.
- 03
Make the dressing: In a medium bowl, whisk together the Dijon mustard, white wine vinegar, maple syrup, and salt. Then whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms.
- 04
Assemble the salad: Mix together all salad ingredients. Mix with ½ cup of the dressing (add more to taste, if desired). Top with feta crumbles, if using, and serve.
Provenance
- recipe-clones/acouplecooks-data
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