Harvest Shaved Brussels Sprouts Salad
This Harvest Shaved Brussels Sprouts Salad is perfect for fall.
Equipment
- 1 food processor optional but this does make shredding the brussels easier
Ingredients
Baked Ingredients
- 1 cup almonds - roughly chopped
- 1 15.5 ounce can chickpeas - drained
- 1 delicata squash - sliced
- 1 tablespoon oil
- ½-1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon cinnmaon
- 1 tablespoon maple syrup
Maple Honey Mustard Dressing
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon mustard
- 1 tablespoon maple syrup
- 1 clove garlic - grated
- pinch salt
- pinch black pepper
Other Salad Ingredients
- 20 brussels sprouts - shredded I shaved mine in a food processor, you could also finely chop them
- 1 block cheddar cheese - finely diced
- 1 apple finely sliced
- 3 tablespoons thyme
Instructions
- Preheat oven to 400 degrees.
- Add squash, almonds and chickpeas to a bowl. Toss with oil, maple syrup and the rest of the ingredients under the baked section. Add to a sheet pan lined with parchment paper and bake for 20-25 minutes.
- Add all dressing ingredients to a bowl and mix until fully combined.
- Add all salad ingredients to a bowl and toss with dressing. Divide out and serve.
Notes
This salad will not get soggy thanks to the brussels sprouts. Feel free to store mixed with dressing all week.
Nutrition
Calories: 613kcalCarbohydrates: 49gProtein: 18gFat: 42gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 27gTrans Fat: 0.02gCholesterol: 0.3mgSodium: 680mgPotassium: 1245mgFiber: 15gSugar: 12gVitamin A: 2412IUVitamin C: 95mgCalcium: 230mgIron: 5mg
Tried this recipe?Let us know how it was!