Shaved Brussels Sprouts Salad with Apples, Parmesan & Maple-Mustard Dressing
A festive, crunchy, and refreshing holiday salad made with shaved Brussels sprouts, crisp apples, parmesan, and almonds, tossed in a maple-mustard dressing.
Equipment
- 1 Large mixing bowl
- 1 Sharp knife, mandoline, or food processor
- 1 Cutting board
- 1 Whisk
- 1 Small bowl or jar (for dressing)
- Measuring cups & spoons
Ingredients
Salad
- 1 lb (450 g) Brussels sprouts, trimmed and thinly sliced
- 2 crisp apples (Honeycrisp or Pink Lady), thinly sliced
- ½ cup shaved parmesan cheese
- ½ cup almonds, toasted and roughly chopped
- ¼ cup dried cranberries (optional for extra sweetness)
Dressing
- ⅓ cup olive oil
- 3 tbsp apple cider vinegar
- 1½ tbsp maple syrup
- 1 tbsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Trim and shave Brussels sprouts using a knife, mandoline, or food processor.
- In a large bowl, combine shaved sprouts, apple slices, parmesan, almonds, and cranberries (if using).
- Whisk together dressing ingredients until smooth and emulsified.
- Pour dressing over salad and toss gently to combine.
- Serve immediately or refrigerate up to 4 hours before serving.