With a simple honey mustard dressing, this raw Brussels sprouts salad is loaded with pumpkin seeds, dried cranberries, and apples, the perfect combination of fall flavors. Best yet, it comes together in just ten minutes!
In a large mixing bowl, whisk together the honey, mustard, and vinegar. Season to taste with salt and pepper. Add the oil in a thin stream, whisking until the salad dressing thickens.
1 tablespoon honey, 1 tablespoon Dijon mustard, 3 tablespoon apple cider vinegar, 3 tablespoon extra virgin olive oil, salt and black pepper
Add the shredded sprouts, cranberries, apples, and seeds. Stir gently to combine. Refrigerate in an airtight container until serving. Serve chilled. This salad is good for a couple days in the fridge.
12 oz brussels sprouts, ½ cup dried cranberries, ½ cup dehydrated apples, 2 tablespoon roasted pumpkin seeds
Notes
If you like, you can make extra dressing to add at serving time.To shred the sprouts, you can do this in one of two ways:
with a sharp chef's knife, cutting each sprout into thin slices on a cutting board surface.
In the food processor, fitting with the slicing attachment set to the thinnest setting on the shredding blade, feed the trimmed sprouts through the shoot.
To make this a day ahead of time: Store the dressing in a mason jar with a lid and assemble the salad 1 to 2 hours before serving.Variations: At Good Cheap Eats, we want you to make these recipes your own, using what you have to add flavor and avoid food waste. Consider adding chopped red onion, crispy bacon, feta cheese crumbles, parmesan cheese, blue cheese crumbles, crumbled goat cheese, or crunchy bell peppers. If you have other favorite vegetables you want to add, please do! Let us know how it works in the comments.