Brussels sprouts have officially made their comeback, and we couldn’t be more thrilled! This salad will wash away all those scarring memories of Mom and Dad over-boiling these little cruciferous veggies! We’ve left everything here raw and uber crunchy!

Brussels Sprouts, Cranberry & Walnut Salad

Ingredients

• 2 cups fresh Brussels sprouts
•  1 shallot, finely diced
•  1⁄2 cup dried cranberries
•  3 radishes, finely shaved
•  1 small carrot, finely sliced or grated
•  1 small beetroot, peeled and finely sliced or grated
•  1 cup snow peas
•  1/3 cup walnuts, dry roasted
•  A handful of fresh parsley, chopped

VINAIGRETTE DRESSING

•  4 tbsp organic maple syrup
•  2 tbsp olive oil
•  3 tbsp apple cider vinegar
•  1 clove of garlic, crushed
•  Salt & pepper to season
•  Pinch of cinnamon

NOTE:
Adding a bit of shaved carrot or beetroot is another great addition! • A little sprinkle of fresh chopped mint adds a bit more vibrancy!

If you have a mandolin or food processor with a shaving attachment, it will save you some precious cutting time. If not, that’s alright too.  You just get to practice your knife skills!

Method

1.  Trim the bottoms of the Brussel sprouts and remove any loose or discolored leaves. With the flat bottom on the chopping board, slice them into as thin strips as you can get. The thinner, the better. Trim up the radishes and do the same. When they are all shaved, let them soak in a bowl of cold water to allow any dirt or sediment to sink to the bottom. After a few minutes, remove from the water and drain well.
2.  While the sprouts and radishes are soaking, finely dice the shallot and thinly slice the snow peas on an angle. Combine everything into a bowl and add the dried cranberries.
3.  In a dry pan over low heat, toast the walnuts until you can start to smell them. Watch them carefully, as they burn easily.
4.  Finely chop up the parsley and add to the greens. It’s alright if some of the stems in there.  They add a nice crunch!
5.  For the dressing, we use one of our Food Matters mason jars and combine everything into it. It’s as easy as putting them all together, tightly securing the lid, and giving it all a good shake!
6.  A few minutes before you’re ready to serve, toss the salad, walnuts and dressing together and garnish with a bit more fresh parsley.
   
   This salad is so refreshing and vibrantly flavored! It’s a really great way to break up the mix of all the heavier, cooked dishes.

https://www.foodmatters.com/recipe/brussel-sprouts-cranberry-walnut-salad