Ingredients
For the Salad:
- 24 ounces Brussels sprouts, trimmed and shredded (7-8 cups) (or two 10-ounce bags pre-shredded Brussels sprouts)*
- 1 small apple, diced (~1 cup)
- 1 small shallot, thinly sliced (~¼ cup)
- ¾ cup shaved Parmesan cheese
- ⅔ cup dried cranberries or dried cherries
- ⅔ cup sliced almonds, toasted
- 5-6 thin slices bacon, cooked to crisp and chopped (~ ½ cup)
For the Citrus Vinaigrette:
- ½ cup avocado oil or olive oil
- Zest and juice of 1 medium orange (~ ½ teaspoon zest + ¼ cup juice)
- Juice of 1 medium lemon (~ 3 tablespoons)
- 1-2 garlic cloves, grated or finely minced (~ 1 ½ teaspoons)
- 2 teaspoons pure maple syrup
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 teaspoon Dijon mustard
- ¼ teaspoon fine salt
- Pinch of black pepper
Instructions
- To a large bowl, add the shredded Brussels sprouts, diced apple, shallots, Parmesan, dried cherries or cranberries, toasted almonds, and crumbled bacon; set aside.
- To a small bowl or jar with a tight-fitting lid, add the oil, orange zest and orange juice, lemon juice, garlic, maple syrup, thyme, mustard, salt, and pepper. Whisk or shake to combine the ingredients.
- Pour the vinaigrette over the salad; toss well to coat and serve.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Notes
*If starting with whole Brussels sprouts, use a food processor with the shredding blade to shave them quickly. Or, thinly slice the trimmed Brussels sprouts with a knife. If using bagged pre-shredded Brussels Sprouts, it may be necessary to chop some of the bigger pieces.
To make this salad dairy free, omit the cheese or use a plant-based cheese instead.
For a nut-free salad, substitute sunflower seeds or pumpkin seeds in place of the toasted almonds.
For vegetarian salad, omit the bacon. Or make it 100% plant-based by omitting the bacon and these cheese.
Other substitutions: Diced pears can be used instead of apples for a softer texture and sweet flavor. Thinly sliced red onion can replace the shallot for a slightly stronger bite. Crumbled goat cheese or feta can be substituted for the Parmesan, and dried cranberries and dried cherries can be used interchangeably. Pecans also work well in place of the toasted almonds.
Nutrition Information
- Serving Size: ⅛ of the salad with dressing
- Calories: 322
- Fat: 22 g
- (Sat Fat: 5 g)
- Sodium: 357 mg
- Carbohydrate: 25 g
- (Fiber: 8 g
- Sugar: 10 g)
- Protein: 10 g
- Cholesterol: 13 mg