Brussels sprout salad with a little bit of everything: sweet cranberries, salty shaved parmesan, crunchy toasted almonds, & maple-balsamic vinaigrette.
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.