From Noam’s kitchen
Shaved Brussels Sprout Salad with Fennel, Apple & Pine Nuts
Salad · Vegetarian · 20 minutes
Never a big Brussels sprout fan — until this salad. Shaved sprouts, fennel, apple, dried apricots, and toasted pine nuts, tossed in a lemony honey-mustard dressing and finished with a sprinkle of yogurt rock. Fresh, crunchy, and just a little luxurious.
Ingredients
- 2 cups shaved Brussels sprouts
- 1 small fennel bulb, thinly sliced
- 1 crisp apple (Honeycrisp or Pink Lady), julienned or thinly sliced
- ¼ cup dried apricots, finely chopped
- 3 tbsp toasted pine nuts
- Yogurt rock for topping (or Gorgonzola, feta, goat cheese — or omit to keep vegan)
- —
- Dressing
- 3 tbsp olive oil
- Juice of ½–1 lemon
- 1 tsp Dijon mustard
- 2 tsp pure maple syrup
- Salt & pepper to taste
Method
- In a large bowl, combine shaved Brussels sprouts, fennel, apple (a food processor with slicer blade works great), apricots, and pine nuts.
- In a small jar, whisk or shake together olive oil, lemon juice, mustard, maple, salt, and pepper until creamy.
- Pour dressing over the salad and toss well.
- Plate and top with yogurt rock or cheese of your choice.
- Finish with extra pine nuts if you like.
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As seen on Instagram
