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When the weather turns chilly, autumn flavors really turn the dial on rich flavor: Creamy, squashy soups, heavy casseroles, nutmeg-dusted baked goods. When you want something seasonal but still light and fresh, turn to this Brussels sprouts salad. The sprouts are shredded and served raw, tossed with crunchy apple slices and a drizzle of maple-apple cider vinaigrette. We especially like it as a bright accompaniment to heavier seasonal meals (and it’s a delightful new way to try Brussels sprouts, which are often served roasted and smothered in bacon). If you have picky eaters but still want to add a bit of salty richness, thinly grated pecorino romano cheese would be a great substitution for the goat cheese. For the best shredded texture for the sprouts, we recommend buying them whole and slicing on the thinnest setting on a mandoline.
Shaved Brussels Sprouts Salad
From Clean Eating
- In a jar with tight-fitting lid, combine oil, maple syrup, vinegar, garlic, salt, and pepper. Screw on lid and shake vigorously to emulsify into dressing. Set aside.
- Toss remaining ingredients in a large salad bowl.
- Add dressing and toss just before serving.