Vegan Brussel Sprout Salad

Name: Vegan Brussel Sprout Salad
Cuisine: European, World Cuisine
Ingredients: ▢ 700g Brussels sprouts (trim and slice very thin using the thinnest slicing blade on your food processor or by hand); ▢ 150 g dried cranberries; ▢ 100g sunflower seeds (use roasted and unsalted seeds); ▢ ⅔ cup extra virgin olive oil; ▢ ¼ cup dijon mustard; ▢ 2 tbsp maple syrup; ▢ 2 tbsp apple cider vinegar; ▢ Salt and ground black pepper to taste

5 steps

Updated at: Mon, 22 Jan 2024 10:05:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories470.1 kcal (24%)

Total Fat34.9 g (50%)

Carbs39 g (15%)

Sugars25.1 g (28%)

Protein7.6 g (15%)

Sodium275.5 mg (14%)

Fiber7.4 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

700gBrussels sprouts

trim and slice very thin using the thinnest slicing blade on your food processor or by hand

150gdried cranberries

100gsunflower seeds

use roasted and unsalted seeds

For Dressing

⅔ cupextra virgin olive oil

¼ cupdijon mustard

2 Tbspmaple syrup

2 Tbspapple cider vinegar

Salt

ground black pepper

to taste

Instructions

Step 1

Make the salad dressing by placing all ingredients--olive oil, dijon mustard, maple syrup and apple cider vinegar -- in a blender bowl or in a bowl. Blend or whisk until a smooth, creamy salad dressing forms. Set aside.

Step 2

Wash and trim the Brussels sprouts. Slice them thinly using the thinnest slicing blade on your food processor or with a knife. Place in a large bowl.

Step 3

Add the cranberries and sunflower seeds to the bowl and mix.

Step 4

Drizzle on the dressing and toss the salad to mix all ingredients thoroughly.

Step 5

Serve at room temperature or slightly cold.