Fresh and crunchy with just the right combination of sweet and tart, salty and citrus...
Sometimes it is hard to describe a delicious salad and this one is no exception. But I know you'll enjoy the flavor every time you try it!
For this Shredded Brussels Sprouts Salad with Citrus Vinaigrette, the sprouts are washed and trimmed before shredding in the food processor. You'll want to capture any leaves that separate from the sprouts when they are trimmed and add them back to the salad.
The Citrus Vinaigrette has a combination of two citrus fruits, orange and lemon, which act to bring all the flavors of this sensational salad together. I do think this salad dressing would be fabulous on many other salads. I'll be making it again real soon and let you know! And, if you find another use for the dressing, please share.
Any leftover salad can be stored in the refrigerator for a day. Any extra dressing can be stored in the fridge for up to a week. Enjoy!
Shredded Brussels Sprout Salad with Citrus Vinaigrette
1 pound Brussels sprouts, trimmed
1 Honeycrisp apple
1 large shallot, minced
1/4 cup roasted sunflower seeds
1/4 cup craisins
2 ounces fresh goat cheese, crumbled
1/4 cup fresh orange juice
1 teaspoon orange zest
2 tablespoons fresh lemon juice
2 tablespoons white balsamic vinegar
2 teaspoons Dijon mustard
1/2 cup extra virgin olive oil
Salt and freshly ground pepper, to taste
Combine first 5 ingredients in a small bowl. Whisk in olive oil. Season with salt and pepper. Set aside.
With a food processor fit with the grater blade, shred cleaned and trimmed Brussels sprouts. Dump shreds into large salad bowl.
Add finely diced apple, shallots, sunflower seeds, and craisins to the bowl. Toss to combine. Dress with a portion of the vinaigrette. Toss to combine. Add more vinaigrette, if needed. (Store extra dressing in the refrigerator sealed in a small jar). Garnish the salad with crumbled goat cheese. Serve immediately or cover and store in the refrigerator for up to 1 day.