Shaved Brussels Salad
This gorgeous salad takes some time to prep but the fiber-dense, sweet and salty flavors are so worth it. Take this to your next potluck and you'll be glad to have something clean on your plate; and it may even keep you away from the dessert table!
Equipment
- Roasting Pan
Ingredients
- 1 lb Brussels Sprouts, shaved or shredded- Buy the bagged version for easy prep
- 1 lb kale, chopped or ribboned
- 1 large gala or Honeycrisp apple, diced
- 1 winter squash (butternut or delicate)
- 1 Tbsp melted coconut or olive oil
- ½ cup dried cranberries
- 3/4 cup pecans or try these Sweet and Savory Pecans
- 4-5 prosciutto, optional
Dressing
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice
- 1 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp miso paste
- 1 Tbsp maple syrup or honey
- ½ tsp pepper
Instructions
- Preheat your oven to 425°.
- Peel your squash scoop out the fiber and cut into bite-size cubes. Coat with oil. Roast for 25-35 minutes. Allow cubes to cool on the pan.
- Meanwhile, trim the ends off Brussels and prep/dice the rest of the veggies.
- Mix up your dressing.
- Combine Brussels, kale, apple, and roasted squash.
- Toss with dressing.
- Top with cranberries, parmesan, roasted pecans and prosciutto (if using).
Tried this recipe?Let us know how it was!