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This is my go-to unexpected side for Thanksgiving and other pot-lucks. Aside from being gorgeous, it holds up well when made ahead, tastes great at room temp, and appeals to lots of eaters because it’s vegan, paleo, gluten-free, and low-carb friendly. The only thing that takes time is deconstructing the Brussels sprouts. The salad keeps in the refrigerator for up to 3 days.
Ingredients
- 2 pounds Brussels sprouts, trimmed
- ¼ cup maple syrup
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons Dijon mustard
- 4 teaspoons apple cider vinegar
- 1 cup sweetened dried cranberries
- 1 cup cinnamon-roasted almonds
Directions
Step 1
Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.
Step 2
Whisk maple syrup, olive oil, Dijon mustard, and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.
Cook’s Notes:
Save Brussels sprouts cores to roast or add to a hash.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 174 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat1g | 4% |
| Sodium61mg | 3% |
| Total Carbohydrate22g | 8% |
| Dietary Fiber5g | 17% |
| Total Sugars14g | |
| Protein5g | |
| Vitamin C64mg | 322% |
| Calcium67mg | 5% |
| Iron2mg | 9% |
| Potassium399mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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