Shaved Brussels Sprout Salad with Orange Poppyseed Dressing (Edit recipe)

With only a handful of ingredients and no cooking required, this salad comes together in minutes for a stress-free salad. Enjoy it as a side dish or a healthy lunch or dinner.

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	518
Fat:	7 g
Carbohydrates:	89 g
Protein:	16 g
Cholesterol:	0 g
Sodium:	76 mg
Fiber:	13 g
Sugars:	12 g
Calculated for total recipe.

by lovecheflaura

View original recipe

Serves: 4-6

Ingredients

For the Salad

15-20 Brussels Sprouts, large (or 6 cups shredded)
1 cup Organic Dried Cranberries
.333 cup Slivered Almonds (Blanched)
.5 cup Sunflower Seeds

For the Vinaigrette

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine the orange juice, white wine vinegar, olive oil, poppy seeds, maple syrup, and grated shallot into a small bowl or mason jar. I personally like to add all the ingredients to a mason jar and give the dressing a good shake.
Next, chop the ends of the brussels sprouts and cut in half. Make sure the food processor is set up for shaving/shredding. Add the brussels sprouts and shave. Remove from the food processor and place in a large mixing bowl.
To the mixing bowl add the dried cranberries, slivered almonds, and toasted sunflower seeds.
Pour the orange poppyseed dressing over top and toss to combine.
Enjoy right away or cover and place in the fridge until ready to serve.

Notes

Leftovers will last up to three days when placed in an airtight container or covered in the refrigerator. // This recipe can be made a day ahead of eating. The longer the salad sits, the more flavor the brussels sprouts will absorb. I do not recommend making this salad more than a day in advance to ensure the brussels sprouts stay firm and crispy.