Brussels sprouts are a classic Autumn vegetable that are often cooked rather than served raw. In this shaved salad recipe, you can appreciate Brussels sprouts’ natural, crunchy texture and earthy taste, which is wonderful paired with the sweet apples and cranberries and tossed with some winter citrus and herbs. This is a perfect side to get you through fall with some fresh produce and also makes a wonderful Thanksgiving side.

Servings: 2
Prep Time: 15 minutes
Cook Time: 0 minutes

Ingredients

SALAD
1 lb. Brussels sprouts
1 Honeycrisp Apple, cored and thinly sliced
½ cup pecans
½ cup dried cranberries

MEYER LEMON & HERB DRESSING
½ cup fresh Meyer lemon juice (about 3 Meyer Lemons)
½ cup olive oil (use code TRAILTOHEALTH for 10% off)
1 tablespoon Meyer Lemon zest
1 tablespoon shallots, finely chopped
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh tarragon
1 teaspoon salt

Directions

1. Trim off the base of the Brussels sprouts and wash well. Use the slicer blade of a food processor to shave the sprouts thinly and place in a bowl. Alternatively, slice on a mandolin or use a knife.

2. For the Meyer Lemon & Herb Dressing, blend the Meyer lemon juice with the lemon zest, rosemary, tarragon, shallots, and salt in a food processor until smooth. Add in the olive oil and pulse a few more times until emulsified. Serve immediately. If you don’t have a food processor you can blend the dressing with a whisk in a bowl.

3. Add the apples, pecans, cranberries and Meyer Lemon Herb Dressing, and gently toss until combined.