Maple-Dijon Brussels Leaf Salad | Tasty Recipes

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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."

Ingredients :

• 2 pounds Brussels sprouts, trimmed
• 1/4 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

Instructions :

Prep : 30M	Cook : 12M	Ready in : 30M

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

Notes :

• Save Brussels sprouts cores to roast or add to a hash.
• Use smooth or coarse Dijon mustard or a mix of the two.
• Substitute cinnamon-roasted pecans for the almonds if desired.

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