Ingredients

The following ingredients have 4 Servings
  • 1 pound (16 ounces) Brussels sprouts (ends trimmed and thinly shredded (5 cups (304g) when shredded))
  • 4 cups kale ( finely chopped and lightly packed)
  • 2 Honeycrisp apples (cut into matchsticks or chopped)
  • 1/2 cup dried sweetened cranberries
  • 1/2 cup shelled sunflower seeds (roasted and salted)
  • 1/3 cup crumbled feta cheese
  • 1 large avocado (chopped)
  • 1/2 cup olive oil
  • 1 and 1/2 tablespoons fresh lemon juice
  • 3/4 teaspoon lemon zest
  • 3 tablespoons apple cider vinegar
  • 1 and 1/2 tablespoon pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • 3/4 teaspoon fine sea salt
  • heaping 1/4 teaspoon cracked pepper

Instruction

  • 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.