Maple-Dijon Brussels Leaf Salad

This is my go-to unexpected side for Thanksgiving and other pot-lucks. Aside from being gorgeous, it holds up well when made ahead, tastes great at room temp, and appeals to lots of eaters because it’s vegan, paleo, gluten-free, and low-carb friendly. The only thing that takes time is deconstructing the Brussels sprouts. The salad keeps in the refrigerator for up to 3 days.

INGRIDIENT

2 pounds Brussels sprouts, trimmed

¼ cup maple syrup

2 tablespoons extra-virgin olive oil

4 teaspoons Dijon mustard

4 teaspoons apple cider vinegar

1 cup sweetened dried cranberries

1 cup cinnamon-roasted almonds

DIRECTION

Step: 1

Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.

Step: 2

Whisk maple syrup, olive oil, Dijon mustard, and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.

NUTRITION FACT

Per Serving: 174 calories; protein 5.1g; carbohydrates 22.1g; fat 8.6g; sodium 61.4mg.

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