Brussels Salad with Spiced Maple Vinaigrette
This maple brussels sprouts salad is a dreamy side dish for autumn or your Thanksgiving table. Shredded brussels, dried cherries, parmesan and toasted pine nuts are drizzled with a spiced maple vinaigrette. Delicious!
Ingredients
- ½ cup pine nuts
- 1 pound raw brussels sprouts, stems removed and sliced or shredded
- ½ cup dried cherries or cranberries
- ½ cup shaved parmesan cheese
- kosher salt and pepper
spiced maple vinaigrette
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 garlic clove, finely minced or pressed
- ½ teaspoon allspice
- ⅛ teaspoon freshly ground nutmeg
- pinch of cardamom
- pinch of red pepper flakes
- kosher salt and pepper
- ½ cup extra virgin olive oil
Instructions
- Heat the pine nuts in a nonstick skillet over medium-low heat. Don’t take your eyes off them! Stir and cook until they turn golden and become fragrant, about 6 to 8 minutes. Remove from the heat.
- Place the brussels in a large bowl. Drizzle with a few tablespoons of dressing and toss. Let the brussels sit for 5 to 10 minutes.
- Add in the pine nuts, dried fruit and parmesan. Add a pinch of salt and pepper and toss. Taste and season more if needed. Enjoy!
spiced maple vinaigrette
- Whisk together the vinegar, maple syrup, garlic, allspice, nutmeg, cardamom, a big pinch of salt and pepper and the crushed red pepper flakes. Whisk in the olive oil until emulsified. This stays great in the fridge in a sealed container.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!