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Maple-Dijon Brussels Leaf Salad

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Recipe Summary 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 | Thai Banana Leaf Menu

2 pounds Brussels sprouts, trimmed

¼ 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

Directions

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.

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.

Info | Thai Banana Leaf Menu

prep: 30 mins total: 30 mins Servings: 12 Yield: 12 cups

TAG : Maple-Dijon Brussels Leaf Salad

Salad, Vegetable Salad Recipes,