Healthy shredded Brussels sprout salad with cranberries, pecans, apples, kale & goat cheese is topped with a maple Dijon dressing for an easy fall salad recipe.
Raw, shredded Brussels sprouts are mixed with kale, dried cranberries, crumbled goat cheese, toasted pecans and juicy apples. It's topped with a delicious and easy maple Dijon dressing.
It's a refreshing change on your typical salad game, just in time for Fall.
It's got tons of crunchy texture, a hint of sweetness, creaminess and some savory Fall spices.
HOW DO YOU SHAVE OR SHRED BRUSSEL SPROUTS?
My favorite way is to cut the ends off of the Brussels sprouts, then cut them in half and add to your food processor. Pulse until finely chopped.
You can also use a mandolin to finely shave the Brussels sprouts.
If you don't have a food processor or mandolin you can also cut them using a sharp knife. Cut the ends off and cut very finely so you have thin slices of Brussels sprouts.