Shaved Brussel Sprout & Apple Salad

For the salad

▢1 pound Raw Brussels Sprouts, shaved

▢2 cups Kale (2-3 ounces), chopped

▢⅓ cup Dried Cranberries*

▢¼ small Red Onion, finely diced

▢¼ cup Pumpkin Seeds, or other nuts/seeds*

▢2 medium Pink Lady apples, thinly sliced*

For the vinaigrette

▢2 tablespoons Manoff Blackberry Vinegar*

▢1 tablespoon Maple Syrup, or Honey*

▢1 tablespoon Dijon Mustard

▢⅛ teaspoon Sea Salt, or more to taste

▢Black Pepper, to taste

▢¼ cup Extra Virgin Olive Oil*

Instructions

Trim the ends from the brussel sprouts, if needed. Using a food processor fitted with the slicing blade, feed them through the feed tube on top to shave them. Transfer to a large mixing bowl.To the sprouts, add the kale, dried cranberries, red onion, pomegranate seeds, and pumpkin seeds to the bowl and toss to combine. Using a whisk or an immersion blender, combine the blackberry vinegar, maple syrup, dijon mustard, sea salt, and black pepper in a small bowl or tall container. Slowly whisk or blend in the olive oil until the dressing is creamy and emulsified. Pour the vinaigrette over the salad and toss until everything is evenly coated. Add the apple slices and gently toss just to combine. Serve chilled. Refrigerate leftovers in an airtight container and enjoy within one to two days for best texture.

*Available for purchase at Manoff Market

This recipe is a modified version of Shaved Brussels Sprout Salad by The Kitchen Girl - original recipe can be found at thekitchengirl.com/brussels-sprout-slaw/