Serving Size: serves 4-6 as a side dish
Time: 45 minutes total (15 minutes active time, 30 minutes passive)
Ingredients
10 oz Brussels sprouts, washed and halved (I purchased a pre-halved 10 oz. container)
1 apple (I love the crispiness + tartness of a pink lady), could even add 2 apples if you’d like
1/2 cup dried cranberries
½ cup pine nuts (or nut of choice – walnuts, sunflower, pumpkin)
Optional – could add a cheese i.e. crumbled blue cheese or feta (I did not)
Dressing
½ cup extra virgin olive oil
¼ cup apple cider vinegar
1 lemon, juiced
2 Tbsp Dijon mustard (whole grain mustard would work too)
Salt, to taste
Pepper, to taste
Directions
1. Slice brussels sprouts halves into thin slices, like a chiffonade. Could also shave them or use a mandolin for this.
2. Slice the apple into wedges then cut into thin slices.
3. Add brussels sprouts to a medium to large bowl with the dried cranberries and pine nuts.
4. Combine dressing ingredients in a separate small bowl, whisk to combine.
5. Add dressing to brussels sprouts bowl and toss to combine. Add cheese here if you so desire. Let it sit and marinate for 30 minutes if you can. This will help break down the raw brussels sprouts.
