Shaved Brussels Sprouts Salad
This vegan Shaved Brussels Sprouts Salad is made with pan-seared brussels sprouts, almonds, dried cranberries, and a quick and easy maple vinaigrette.
Servings: 8 people
- 1 lb brussels sprouts
- 2 TB olive oil, divided
- ¼ cup apple cider vinegar
- 2 tsp maple syrup
- 1 tsp sea salt
- ⅛ cup chopped almonds OR salted pepita seeds
- ⅛ cup dried cranberries
Heat 1 TB olive oil on medium heat in a large heavy pan (such as cast iron).Note: If using a medium-sized pan, you may need to work in 2 batches.
While the pan gets hot, thinly slice the brussels sprouts. Whisk together the remaining olive oil, apple cider vinegar, maple syrup, and sea salt.
Add the shaved sprouts to the hot pan, and allow them to cook 3-4 minutes until lightly charred. Stir the sprouts periodically with a metal spatula while they cook. Remove sprouts from pan.
Serve immediately: Add warm sprouts to a serving bowl with the almonds, cranberries, and dressing. Toss salad and serve.Make Ahead: Add the sprouts, almonds, and cranberries to a serving bowl. Store for up to 3 hours in the fridge. Toss the dressing with the salad right before serving.
Calories: 77kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Sodium: 305mg | Potassium: 237mg | Fiber: 2g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 48.2mg | Calcium: 30mg | Iron: 0.9mg