Maple-Dijon Brussels Leaf Salad recipe

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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

Nutrition Info

173.5 calories
carbohydrate: 22.1 g
cholesterol: : -
fat: 8.6 g
fiber: 4.7 g
protein: 5.1 g
saturatedFat: 0.8 g
servingSize: -
sodium: 61.4 mg
sugar: 14 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves, place leaves in a large bowl.

  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.

Recipe Yield

12 cups

Recipe Note

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.

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