Maple-Dijon Brussels Leaf Salad
Share recipe
Description
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
- 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.
Nutrition Facts
serving: 12 cups
calories: 173.5 kcal
carbohydrates: 22.1 g
protein: 5.1 g
saturated fat: 0.8 g
sodium: 61.4 mg
fiber: 4.7 g
sugar: 14 g
Categories