Sweet/Tart Brussels Sprout Salad
When I make this for company, everyone asks for the recipe! I change it up almost every time I make it depending on what I have in the house. Use any nuts/seeds and or dried fruit to change it up.
Salad Ingredients:
2 lbs. fresh Brussels Sprouts
1 lb. granny smith apple, chopped
2/3 cup dried cranberries or other dried fruit
2/3 cup pomegranate arils
1/2 cup toasted pepitas, walnuts or any other seed or nut you prefer
Dressing Ingredients:
1/2 cup good quality olive oil
4 Tbsp. apple cider vinegar, with the mother
Juice of 1 lemon (about 2 Tbsp)
1 Tbsp. dijon mustard
1 tsp. powdered garlic
salt/pepper to taste
Instructions:
Combine all dressing ingredients except the oil and mix.
Gradually add the olive oil while whisking vigorously to emulsify the dressing. Put aside until ready to dress salad.
Shred Brussels sprouts in your food processor or by hand. I use a thin slicer blade in my food processor
Chop apples and toss with a bit of lemon juice to prevent browning
Combine all remaining salad ingredients. Toss with dressing and serve.
If making ahead, I suggest not dressing the salad until just before serving so that it stays nice and crunchy. If you want to dress it ahead of time, it will keep for several hours in the refrigerator before wilting.