Brussels Sprout Salad with Honey-Mustard Vinaigrette

SERVES 4

GLUTEN-FREE · DAIRY-FREE IF MODIFIED · PALEO IF MODIFIED · GRAIN-FREE

Total time: 20 minutes

It’s no secret that Brussels sprouts are really good for you. But if you’re looking to get your veggies in and actually enjoy the taste—this recipe is perfect for you! It’s delicious, nutritious, and easy to make. My favorite part is that the shredded Brussels sprouts are sturdy enough to keep well after they are already dressed. In fact, it’s one of those salads that actually gets better with time, making it perfect for meal prep!

• for the dressing
• ¼ cup extra virgin olive oil
• 2 teaspoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons fresh lemon juice (1 lemon)
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• for the salad
• 12 ounces Brussels sprouts, shaved (about 4 cups; see Note)
• 2 cups baby arugula
• 3 cups shredded chicken (rotisserie or homemade)
• 1½ cups thinly sliced Granny Smith apple (1 medium apple)
• 1 cup dried, unsweetened cranberries
• 1 cup loosely chopped walnuts
• 4 ounces crumbled goat cheese (omit for paleo and dairy-free)

Combine all of the dressing ingredients in a jar and shake until well combined. Set aside.

Place the shaved Brussels sprouts, arugula, shredded chicken, sliced apple, dried cranberries, chopped walnuts, and goat cheese (if using) in a large serving bowl.

Pour the dressing over the salad and toss to coat evenly. Let rest at room temp for about 10 minutes before serving (this helps marinate the Brussels sprouts a bit).

from MY KITCHEN to YOURS

You can buy Brussels sprouts already shaved at some grocery stores. If you can’t find them, here is how to “shave” them: First, cut off the woody ends of the Brussels sprouts and discard any discolored outer leaves. Then, carefully shred them with a sharp knife by slicing them as thinly as possible. It’s a bit of a hand workout, but worth it!