Bursting with flavor and texture this salad works as a main lunch course or a side dish. I’ve added it to menus for events (pictured above), family gatherings and frequently toss it together for lunch or dinner. Shh…with the brussel sprouts incognito (shaved) even those who don’t like brussel sprouts will gobble this one up! Shout out to my friend Meg for the recipe! Enjoy!
Salad-
10-12 Oz. Brussel Sprouts (you can thinly slice or buy the pre-shaved)
1/2 cup Toasted Almonds
1 handful Dried Cherries
1 handful Dried Blueberries
1/3 cup Feta Cheese
1-2 Diced Granny Smith Apples (wash, core and leave the skins on)
I generally do not measure the salad ingredients so you are welcome to adjust the above amounts to taste. If you omit the cheese this is vegan. I recommend putting the salad together 20-30 minutes before serving. I use generous amounts of the vinaigrette for increased deliciousness. Garnish with extra almonds and or berries.
Vinaigrette*
1/2 cup orange juice
1 teaspoon apple cider vinegar
1 cup olive oil (not EVOO and not light oil)
1/2 cup pure maple syrup
1 heaping tsp dijon mustard
1 tsp salt
1/2 tsp pepper
Mix the vinaigrette ingredients in advance and refrigerate for best flavor.
*The vinaigrette will be enough for a double or triple recipe.