Ingredients

The following ingredients have 8 Servings
  • 1 lb. Brussels sprouts
  • ⅓ cup oil (avocado or olive)
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. honey (or pure maple syrup)
  • 1 tsp. thyme (fresh)
  • 1 ½ tsp. Dijon mustard
  • ½ tsp. salt (to taste)
  • ⅛ tsp. black pepper
  • ½ cup dried cranberries
  • ½ cup walnuts (coarsely chopped)
  • ¼ cup pumpkin seeds (roasted and salted)
  • ¼ cup Parmesan cheese (grated)

Instruction

  • Trim the ends from the sprouts using a sharp knife. Turn the Brussels sprout cut-side-down and slice the individual sprout into 4-5 ¼-inch pieces. Repeat this process with the remaining Brussels sprouts.
  • Add oil, vinegar, honey, thyme, mustard, salt, and pepper to a high-speed blender or food processor. Blend for 20-30 seconds, or until smooth.
  • Toast walnuts in a preheated 350°F oven for 7-8 minutes, or until lightly browned.
  • Combine shaved Brussels sprouts, cranberries, toasted walnuts, pumpkin seeds, cheese, and salad dressing in a large bowl. Toss until well combined.
  • Serve salad with additional Parmesan cheese and a sprinkle of fresh thyme. Enjoy!