Shaved Brussels Sprouts & Apple Salad

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Brussels sprouts may be a holiday staple, but they don’t always have to be roasted! Shaved thin and served raw, they’re wonderfully crisp and fresh, with a mild, slightly nutty flavour that pairs beautifully with fall favourites like apples, cranberries and toasted pecans. This colourful harvest salad is a refreshing change from the richer dishes on the table, bringing plenty of crunch, colour and seasonal flavour to the feast!

Serves 6–8.

Ingredients:

Salad

  • 7 cups Brussels sprouts, thinly shaved

  • 1 Honeycrisp apple, thinly sliced or diced

  • ½ cup dried cranberries

  • ½ cup toasted pecans

  • ½ cup crumbled parmesan, feta or goat cheese

  • ¼ cup thinly sliced red onion

  • ½ cup pomegranate seeds, optional

Maple Citrus Dressing

  • ⅓ cup extra-virgin olive oil

  • 3 tbsp fresh orange juice

  • 2 tbsp fresh lemon juice

  • 1 tbsp pure maple syrup

  • 1 tsp Dijon mustard

  • 1 small garlic clove, finely minced

  • ½ tsp fresh thyme

  • Sea salt and freshly ground pepper, to taste

Directions:

  1. Whisk together the olive oil, orange juice, lemon juice, maple syrup, Dijon, garlic and thyme. Season with salt and pepper.

  2. Place the shaved Brussels sprouts in a large bowl and drizzle with about half of the dressing. Toss well and let sit for 5–10 minutes to soften slightly.

  3. Add the apple, cranberries, pecans, cheese, red onion and pomegranate seeds. Add more dressing as desired and toss gently to combine.

  4. Serve right away or refrigerate briefly before serving to allow the flavours to come together.