Shredded Brussels Sprouts Salad

This is one of my all time favorite salads. I make it for Thanksgiving, weekly meals, and anytime I can’t find anything else in the fridge because I almost always have Brussels sprouts or broccoli and both work equally well. It is very flexible and I hope you love it as much as we do.

Shredded Brussels Sprouts Salad

Serves 6 as a side

1 pound Brussels sprouts, thinly sliced
1/2 medium red onion, finely sliced
1/3 cup dried cranberries
1/2 cup toasted pepitas or sunflower seeds

Dressing
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 clove garlic, minced
1/4 teaspoon fine sea salt

1. Combine the sliced Brussels sprouts, onion, and cranberries in a serving bowl. Set aside.
2. In a mason jar or small bowl, combine all of the dressing ingredients. Shake or whisk until the mixture is well blended.
3. Pour the dressing over the salad and stir until everything is coated in dressing. Let sit for 15-20 minutes to allow flavors to develop.
4. Top with pepitas or sunflower seeds just before serving.

 Adapted from Cookie and Kate