Brussels Sprouts, Apple & Cranberry Salad
A fresh and crisp salad made with purple Brussels sprouts, sweet red apple and cranberries, finished with a dijon, maple and lime dressing and crunchy almonds.
Ingredients
- 400 g purple Brussels sprouts very thinly sliced (green Brussels sprouts work just as well)
- 1 large red apple julienned
- 2 –3 spring onions green parts only, finely sliced
- ¼ cup fresh parsley chopped
- 60 g dried cranberries
- ½ cup roasted slivered almonds
Dijon, Maple & Lime Dressing
- 2 tsp Dijon mustard
- 1 tsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- Juice of 1 lime
- ½ tsp salt or to taste
- Freshly cracked black pepper to taste
Instructions
- Add the thinly sliced Brussels sprouts, apple, spring onions, parsley, dried cranberries and almonds to a large bowl.
- In a small bowl or jar, whisk together the Dijon mustard, maple syrup, apple cider vinegar, olive oil, lime juice, salt and pepper until well combined.
- Pour the dressing over the salad and toss thoroughly until everything is evenly coated.
- Serve straight away, or allow it to sit for 10–15 minutes before serving to let the Brussels sprouts soften slightly and absorb the dressing.
