This shaved brussel sprout salad is topped with crisp apples, avocado, crunchy walnuts, chopped dates or cranberries and creamy goat cheese. It's finished with a tangy mustard vinaigrette and makes a great healthy side dish or lunch with chicken on top.
1 lb brussels sprouts washed and ends trimmed
5 chopped dates or ¼ cup dried cranberries
1 honeycrisp apple diced⅓ cup chopped walnuts
1 sliced avocado optional
2-4 ounces crumbled goat cheese optional
Salt and pepper to taste
2/3 cup light tasting olive oil
2 tablespoon fresh lemon juice
1/4 cup apple cider vinegar
1-2 tablespoon pure maple syrup or honey
3 teaspoons spicy brown mustard
¼ teaspoon sea salt
⅛ teaspoon black pepper
To shave the brussel sprouts, place them in the bowl of a food processor and blend on high for 10-20 seconds. Other ways to shred them include thinly slicing them with a knife or using a mandoline (be careful!).
Place the shredded brussel sprouts in a large bowl and add the dates, apples, walnuts, avocado and goat cheese. Set aside.
To make the dressing, place all of the ingredients in a small glass jar with a lid and shake well. If you don’t have a jar you can put them all in a medium bowl and whisk well. Serve dressing on top or on the side.
Serving: 1cup | Calories: 344cal | Carbohydrates: 20g | Protein: 7g | Fat: 28g | SaturatedFat: 6g | Cholesterol: 9mg | Sodium: 69mg | Fiber: 6g | Sugar: 10g
You can shred brussel sprouts up to two days in advance to save time.
Store in an air-tight container for up to one day without the dressing.
You can purchase store-bought dressing. Any vinaigrette would be good!