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This refreshing salad brings together crunchy shaved Brussels sprouts, tart cranberries, sweet apples, and a tangy maple balsamic dressing. It’s a perfect side or main dish for fall and winter.
Products used: Vermont Maple Balsamic Vinegar
For the Salad:
2 cups Brussels sprouts, shaved
1 cup red cabbage, thinly sliced
1 cup kale, shredded
1 large Honeycrisp apple, thinly sliced
1 cup dried cranberries
1 cup shaved almonds
1 cup pumpkin seeds
1 cup Parmesan cheese, shaved
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For the Dressing:
3 tbsp olive oil
1 tbsp SOOC Vermont Maple Balsamic Vinegar
1 tsp maple syrup
1 tbsp Dijon mustard
Salt and pepper, to taste
1. In a large bowl, toss together Brussels sprouts, cabbage, kale, apple, cranberries, almonds, and pumpkin seeds.
2. In a small bowl, whisk together dressing ingredients until emulsified. Drizzle over the salad and toss gently.
3. Garnish with Parmesan cheese and additional cranberries or nuts, if desired. Serve immediately.
