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My review
Maple-Dijon Brussels Leaf Salad
91
Nicholio
"This is my go-to unexpected side for Thanksgiving and other pot-lucks. Aside from being gorgeous, it holds up well when made ahead, tastes great at room temp, and appeals to lots of eaters because it's vegan, paleo, gluten-free, and low-carb friendly. The only thing that takes time is deconstructing the Brussels sprouts. The salad keeps in the refrigerator for up to 3 days."
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Ingredients
30 m servings 173Original recipe yields 12 servings (12 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.
- Whisk maple syrup, olive oil, Dijon mustard, and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.
Footnotes
- Cook's Notes:
- Save Brussels sprouts cores to roast or add to a hash.
- Use smooth or coarse Dijon mustard or a mix of the two.
- Substitute cinnamon-roasted pecans for the almonds if desired.
Nutrition Facts
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Reviews
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1/13/2017
1.13.17 I used my Twist-n Sprout Brussels Spout corer (Christmas gift) for the first time, so getting a bowl of brussels sprout leaves was effortless. I wanted to plump up the cranberries, so...
1/1/2018
I made this for my family that aren't fans of brussels sprouts fans. My husband wouldn't touch it, but my three boys and I really like it. I would definitely make this again.
11/25/2017
I made this salad for Thanksgiving. The flavor was lovely, subtly sweet and it was interesting to serve brussels sprouts raw. I made the salad (including adding the dressing) a day ahead and I...
10/6/2017
Thank you for this delicious simple recipe that could be morphed into an infinite variety of tasty salads. I broke out my mandolin and sliced the sprouts into a lacy vs. leafy texture. I had a...
1/24/2017
All the ingredients went very well together! Lots of good stuff! Will make again.