This is a great salad to bring to this season's gatherings. Dinner party at your friend's house? Bring this salad. Thanksgiving dinner? Bring this salad. Don’t know what to make for lunch? How about this salad? Using a mandolin really does make a big difference because you want the brussel sprouts to be super thin. If you don’t have one, make sure your knife is sharp enough, or you could even try using a food processor. I’ve made this recipe to be dairy free, but a soft chevre cheese would be lovely.
10-12 Brussel Sprouts
½ head of fennel
1 medium size apple
¼ cup sultanas
⅓ cup roasted pecans, cashews and pine nuts
Maple Dijon Dressing
¼ cup olive oil
1 tbsp maple syrup
2 tsp Dijon mustard
2 tsp apple cider vinegar
Pinch of sea salt and pepper
- Preheat oven to 325 F. Line a baking sheet with parchment paper and add the nuts. Drizzle with a bit of olive oil and season with sea salt. Bake for 10 - 12 minutes.
- Using a mandolin, very thinly slice the Brussel sprouts into a bowl. Leave the bottom stem of the sprout out.
- Cut the stalks off the fennel, leaving just the bulb. Cut the fennel bulk in half from top to bottom. Lay the fennel flat side down and slice thinly. You can also use a mandolin for this.
- Using a knife or mandolin, slice the apple into thin rounds. Cut the rounds in half, so they resemble a half circle.
- Remove the nuts from the oven and allow them to cool.
- Add the fennel and apple to the bowl and toss all ingredients together. Add the sultanas and nuts.
- Drizzle the maple dijon dressing over the salad, toss together, and serve.