Maple-Dijon Brussels Leaf Salad

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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
  • ΒΌ 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

Instructions

  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
  3. olive oil
  4. Dijon mustard
  5. 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.

Prep Time: 30 mins

Total Time: 30 mins

Servings: 12

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