BRUSSELS SPROUT SALAD

Brussels Sprout Salad image

Provided by Beth Pierce @smalltownwoman

Number Of Ingredients 18

HONEY MUSTARD VINAIGRETTE
3 1/2 tablespoon(s) olive oil
2 tablespoon(s) champagne vinegar
2 teaspoon(s) dijon mustard
2 tablespoon(s) honey
1/4 teaspoon(s) onion powder
1/4 teaspoon(s) garlic powder
1/4 teaspoon(s) fresh ground black pepper
BRUSSELS SPROUT SALAD
1 honey crisp apple cored and diced
1 tablespoon(s) lemon juice
1 1/2 pound(s) brussels sprouts shaved
2/3 cup(s) chopped pecans
2/3 cup(s) dried cranberries
4 slices crispy cooked bacon chopped
1/3 cup(s) sunflower seeds
1/4 cup(s) grated parmesan
salt and pepper to taste

Steps:

Whisk together the olive oil, champagne vinegar, Dijon mustard, honey, onion powder, garlic powder, and black pepper.
Cut the apple and toss with the lemon juice. In a large bowl combine the shaved brussels sprouts, apples, pecans, cranberries, cooked bacon, sunflower seeds, and Parmesan cheese. Drizzle with the vinaigrette and toss to coat.
Let the salad rest for about 20 minutes. Toss one more time and season with salt and pepper to taste.
NOTES For easy shaving us a mandolin, food processor, or sharp knife. Pomegranate arils make a beautiful addition or substitution for the dried cranberries but they are only available certain times of year. They are usually available October thru January. Feel frees to substitute walnuts, pistachios, or almonds for the pecans. They are equally as delicious. Use freshly grated Parmesan Cheese. It is well worth the effort and the cost. Experiment with different cheeses like Asiago, Romano, or even Bleu Cheese. The dressing can be prepared up to 48 hours in advance and stored in an airtight container in the refrigerator. You can shred the brussels sprouts up to 48 hours in advance. Store in an airtight container in the refrigerator.