Sometimes autumn flavors can be all about richness. Creamy, squashy soups, heavy casseroles, nutmeg-dusted baked goods. When you want something seasonal but light and fresh, turn to this Brussels sprouts salad. The sprouts are shredded and served raw, tossed with raw apple slices and a drizzle of maple-apple cider vinaigrette. We especially like it as a bright accompaniment to heavier seasonal meals.
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Harvest Apple Salad with Yellow Indian Woman Beans
Maple-Roasted Brussels Sprouts with Pear
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Shaved Brussels Sprouts Salad
From Clean Eating
- In a jar with tight-fitting lid, combine oil, maple syrup, vinegar, garlic, salt, and pepper. Screw on lid and shake vigorously to emulsify into dressing. Set aside.
- Toss remaining ingredients in a large salad bowl.
- Add dressing and toss just before serving.