Whole30-ish Shaved Brussels Sprouts Cranberry Salad

Finished

There is this seasonal salad in the chef’s case at Central Market that I love. Love love love. But as with everything in the chef’s case there, it’s pricey. As I was gearing up for my attempt at a Whole 30 (actually back to back Whole 21’s, because I was NOT missing Ilene’s wine party…), I thought this would be a good thing to include in my rotation – and see if I could reproduce it and make it Whole30 compliant.

It’s not a perfect replication, I added apples and subbed pecans for walnuts, but i think it turned out pretty great. I actually ended p taking it that wine party I keep talking about and it got rave reviews. To make it truly Whole30 compliant, you would just omit the honey and Parmesan cheese.

Brussels Prep

Dressing:
¼ cup apple cider vinegar

Juice of one half lemon

1 tablespoon dijon mustard

1 teaspoon honey

salt & pepper

½ cup light olive oil

 

Salad:

2 granny smith apples, shredded

Juice of one half lemon
1 pound of brussels sprouts, sliced very thin

1 bag of Trader Joe’s Cruciferous Crunch

⅓ cup chopped pecans, toasted

½ cup unsweetened dried cranberries

¼ cup good quality grated parmesan

 

 

No brown apples!

Make the dressing in a mason jar

Combine all ingredients except for the olive oil and shake vigorously

Then add the olive oil and shake until emulsified

Grate the apple and toss with the lemon juice

Pour out the contents of the CC and sort through to pull out any bad pieces, then run through (in batches) with a knife to break down the larger pieces – add to bowl with apples (If you don’t have access to a TJ’s, you could just chop your own kale and broccoli stalks)

Chop brussels sprouts by first slicing off the base and then removing the outter leaves

 

Brussels Sliced THINCut in half lengthwise and then slice into fine ribbons (may also use a mandoline, if you prefer) – add to bowl

Toast the pecans in a shallow pan over medium heat – you’ll know they are ready when the nutty aroma hits you

Add pecans to your greens and toss, then add cheese and cranberries

If serving within a few hours, pour dressing over top and toss to combine.

If serving the next day, just wait to dress it until a few hours before service.

 

May be served immediately, but it’s oh so much better when left in the fridge for a few hours. Great the next day too!
Let me know if you make it – and how you like it!

Finished

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