I’ve got holiday food on my mind already. I’m a big believer in not rushing the holidays – and especially not forgetting my favorite, Halloween! – but it feels like we’re ready for rich, bold dishes. This brussels sprout salad is decidedly in the cold-weather, big-flavor camp. It’s got a little bit of everything: sweet dried cranberries, salty shaved parmesan, crunchy toasted almonds, and to-die-for maple-balsamic vinaigrette. As usual I’m all about the dressing, and this one is definitely a winner!
The idea of a raw brussels sprout salad has been bouncing around my head for a while now. After finally trying it, I’m kicking myself for waiting so long. The brussels sprouts are thinly shaved so it’s not too in-your-face, but it’s such a refreshing change from the usual spinach/lettuce/cabbage.
Last week I felt so under-the-weather that all I wanted was soup. Butternut apple soup, miso soup, and plain chicken broth were the only things that sounded good to me. Things started looking better this weekend and it finally occurred to me that I hadn’t eaten a salad all week. Miiiiight have something to do with not feeling well…
Adding cheese to a salad is the first step to making me actually crave it, but this vinaigrette is what really sold me. It’s so simple – just maple syrup, balsamic vinegar, and olive oil seasoned with salt & pepper – but the flavors play together so well. I whisked up a double batch to keep in the fridge for all our salads this week.
Later this week I’ve got insanely good cookies for you, so I suggest making this salad now to offset all that sugary goodness. That’s how this works, right?
Brussels sprout salad with a little bit of everything: sweet cranberries, salty shaved parmesan, crunchy toasted almonds, & maple-balsamic vinaigrette.
- 1 lb. brussels sprouts
- 1 large shallot thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds toasted
- 1/2 cup parmesan shaved
- 2 T. maple syrup
- 2 T. balsamic vinegar
- 2 T. olive oil
- 1/2 t. salt
- 1/2 t. pepper freshly cracked
Peel the outer leaves off the brussels sprouts. Slice very thinly with a mandoline or sharp knife, discarding the bases and any tough pieces.
Toss shaved brussels sprouts with sliced shallot, dried cranberries, toasted almonds, and shaved parmesan.
Shake or whisk all dressing ingredients together, then drizzle over the salad and serve.