This Brussels Sprout Salad with Maple Vinaigrette is a delightful combination of flavors and textures. The thinly sliced Brussels sprouts provide a crisp and fresh base, while the toasted pecans add a satisfying crunch. The dried cranberries and crumbled goat cheese bring a sweet and tangy contrast, and the maple vinaigrette ties everything together with its sweet and savory notes.
Ingredients: 1 pound Brussels sprouts, trimmed and thinly sliced. 1/2 cup pecans, toasted and chopped. 1/4 cup dried cranberries. 1/4 cup crumbled goat cheese. 2 tablespoons olive oil. 2 tablespoons maple syrup. 1 tablespoon apple cider vinegar. 1 teaspoon Dijon mustard. Salt and pepper, to taste.
Instructions: Put the sliced Brussels sprouts, toasted pecans, dried cranberries, and crumbled goat cheese in a large bowl. Olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper should all be mixed together in a separate small bowl. This is how the vinaigrette is made. Add the maple vinaigrette to the salad and mix everything together. Allow the salad to sit for ten minutes so that the flavors can mix. Serve right away and enjoy!
Prep Time: 15 minutes
Cook Time: 0 minutes
sammitse
