Shaved Brussels Sprouts Salad
The Spice & Tea Exchange
A crave-able combination of tart cranberries, crunchy pine nuts, and salty cheese, all tossed in a sweet-savory dressing. This hearty Brussels sprouts salad will hold up well even if made ahead of time, making it ideal for entertaining or holiday gatherings.
Ingredients
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1/3 cup white wine vinegar
4 tsp Maple Syrup - Granulated
1½ tsp Onion Obsession Spice Blend
2 tsp Rosemary, crushed fine
4 tsp Dijon mustard
¼ tsp kosher salt
¼ tsp Aleppo Pepper - Crushed
½ cup extra virgin olive oil
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1 lb Brussels sprouts
2 cups baby arugula
5 ea scallions, green parts only, sliced thin on bias
1 medium apple, scored & sliced into matchsticks
½ cup dried cranberries
½ cup shredded Parmesan cheese
½ cup toasted pine nuts
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Shaved Brussels Sprouts Salad (Kit)
Directions
- Prepare Dressing. To a small skillet or saucepan over medium-low heat add vinegar, maple syrup granules, spice blend, and crushed rosemary. Heat to a gentle simmer, swirling the pan until the maple syrup granules dissolve, about 2 minutes (do not boil). Transfer mixture to a mason jar or sealable container; cover and steep for at least 10 minutes or up to an hour. Uncover and add the remaining dressing ingredients. Secure lid and shake vigorously to emulsify. Set aside to assemble the salad ingredients.
- Assemble Salad. Using a sharp knife or vegetable slicer, hold the core end of each Brussels sprout and cut into thin slices; discard cores. Transfer slices to a large mixing bowl. Spoon 3 to 4 Tablespoons of dressing and toss to coat; let sit at room temperature for 15 minutes. Add remaining ingredients and toss again to distribute evenly. Use additional dressing to achieve desired flavor and consistency. Refrigerate any leftover dressing for future use.