Shaved Brussel Sprout Salad Recipe
This delicious shaved brussels sprouts salad is packed with hearty chicken,apples, feta, pomegranate, toasty pumpkin seeds and a homemade apple cider vinaigrette. Perfect as a side or entrée salad during the fall and winter. Make it to liven up your holiday table!
For Salad Dressing
- ⅓ cup Extra Virgin Olive Oil
- 1 tablespoon Maple Syrup (or Honey)
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon Dijon Mustard
- Salt and Pepper to taste
- 1 lb Brussels Sprouts
- 1 Apple (Granny Smith or Honeycrisp) chopped
- ⅓ cup Dried Cranberries
- ⅓ cup Pomegranate Arils
- 2 cup Cooked Chicken Breasts
- ½ cup Feta Cheese
- ⅓ cup Pumpkin Seeds
Start with making the salad dressing. In a bowl, combine, extra virgin olive oil, maple syrup, apple cider vinegar, dijon mustard, season with salt and pepper. Whisk well and set it aside. (or refrigerate until in use).
Rinse the brussels sprouts very well. Trim the end and peel off any leaves that are discolored or damaged.
To shred the brussel sprouts, you can either use mandolin slicer or food processor. If you not have any of these gadgets then you can also use sharp knife to thinly slice the brussels sprouts.
Place the shredded brussels sprouts in a large bowl and pour ¾ of the prepared dressing and toss well.
Add chopped apple, dries cranberries, pomegranate arils, cooked chicken, feta Cheese and pumpkin seeds. Toss the salad and let it rest for 5-10 minutes before serving.
Pour the remaining dressing on the top (or serve it along with the salad on side) and serve.
- Brussels sprouts can be shredded up to a week in advance and kept in a zipper top bag.
- Dressing can be made up to a week in advance.
Calories: 242kcal | Carbohydrates: 16g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 153mg | Potassium: 384mg | Fiber: 3g | Sugar: 10g | Vitamin A: 487IU | Vitamin C: 50mg | Calcium: 79mg | Iron: 2mg