Brussels Sprout Salad

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A robust and hearty Brussels Sprout Salad with a tangy-sweet apple cider vinaigrette. This powerhouse salad is loaded with good-for-you tasty ingredients and myriad contrasting textures.

Course Salad, Side Dish, Vegetarian

Cuisine American

Keyword Brussels Sprout Salad, Brussels Sprouts Salad

Prep Time 30 minutes

Total Time 30 minutes

Servings -6 as a side

Calories 877kcal

Ingredients

For the Salad:

1 pound (16 ounces) Brussels sprouts ends trimmed and thinly shredded (5 cups (304g) when shredded)
4 cups (100g) kale finely chopped and lightly packed
2 Honeycrisp apples cut into matchsticks or chopped
1/2 cup (61g) dried sweetened cranberries
1/2 cup (64g) shelled sunflower seeds roasted and salted
1/3 cup (49g) crumbled feta cheese
1 large avocado chopped

Dressing

1/2 cup (100g) olive oil
1 and 1/2 tablespoons (23g) fresh lemon juice
3/4 teaspoon lemon zest
3 tablespoons (44g) apple cider vinegar
1 and 1/2 tablespoon (28g) pure maple syrup
1 tablespoon Dijon mustard
1 teaspoon minced garlic
3/4 teaspoon fine sea salt
heaping 1/4 teaspoon cracked pepper

Instructions

DRESSING: Combine all of the ingredients into a small blender. Pulse until just combined; don't blend too much or it can make the olive oil taste metallic. Taste and adjust seasonings to personal preference. Transfer to a jar with a lid and place in the fridge until the salad is ready.
BRUSSELS SPROUTS: Clean the sprouts by washing them under cold running water and then gently patting dry. Pull off any shriveled/damaged/browned leaves (which can make the salad taste bitter). Slice off and discard the bottom end of each sprout. Use a mandolin slicer to very thinly slice the sprouts. (See Note 1)
SALAD: Add the shredded Brussels sprouts and kale to a large bowl. Toss to combine and top with chopped (or cut into matchsticks) apples, dried cranberries, sunflower seeds, feta, and chopped avocado. Give the dressing a quick shake and then pour over the salad (you may not want to use all the dressing; add to personal preference). Toss the salad again and enjoy.
STORAGE: Brussels Sprout Salad is best enjoyed the same day it is made. The apples and avocado will brown in a few hours. Use any leftover dressing on other salads or roasted veggies; it will stay fresh for up to a week in an airtight container in the fridge.

Notes

Note 1: Instead of using a mandolin, you can prepare the brussels sprouts by hand by cutting them in half and then placing the halves cut side down. Thinly slice horizontally to finely shred. Alternatively, use a food processor fitted with the slicing attachment.

Nutrition