Salad Ingredients

• 1 pound shaved brussels sprouts
• 1/3 – ½ cup nuts (can use toasted almonds, pecans or walnuts)
• 1/3 cup dried cranberries or cherries, chopped
• ¼ cup sunflower seeds, roasted and salted
• ¼ cup red onion, diced
• 1 apple, cored and chopped

Vinaigrette Dressing

• 2 tablespoons oil (any neutral oil will work, olive oil, canola, grapeseed)
• 3 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 ½ tablespoon fresh lemon juice
•  ½ teaspoon lemon zest
• ½ teaspoon granulated garlic
• ½ teaspoon granulated onion
• ¼ teaspoon salt
• Pinch of black pepper

INSTRUCTIONS

1. Prepare Brussel sprouts: Trim the ends, wash and thinly slice or rough chop, or use slice attachment on food processor or mandolin.
2. Add rest of salad ingredients: Add brussels sprouts to the salad bowl with the nuts, seeds, onions, cranberries, and apples.
3. Dressing: Add vinaigrette ingredients to a jar, seal and shake or whisk in a small bowl.
4. Combine: Pour dressing over salad and toss to combine right before serving. Season with extra salt and pepper if needed. Serve and enjoy.