Ingredients
Salad
- 1 lb Brussels sprouts (washed and ends trimmed)
- 8 dates (chopped small)
- 1 honeycrisp apple (diced)
- 1/3 cup chopped walnuts
- 1 avocado (sliced)
- 4 ounces crumbled goat cheese
Dressing
- 2/3 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice (about 1/2 lemon)
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup (or honey)
- 3 teaspoons Dijon mustard
- Salt and pepper (to taste)
Instructions
- Prepare the dressing: Add all of the dressing ingredients—extra virgin olive oil, fresh lemon juice, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper—into a small glass jar with a lid. Secure the lid and shake vigorously until well combined. Alternatively, whisk all ingredients together in a small bowl until emulsified.
- Shave the Brussels sprouts: Using a sharp knife, thinly slice the Brussels sprouts lengthwise to create fine shreds. For convenience, you can pulse them carefully in a food processor or use a mandolin slicer to shred them evenly.
- Assemble the salad: Transfer the shredded Brussels sprouts into a large mixing bowl. Add the chopped dates, diced honeycrisp apple, chopped walnuts, sliced avocado, and crumbled goat cheese. Pour the prepared dressing over all the ingredients and toss gently to coat evenly without mashing the avocado. Serve immediately for the best texture and flavor.
Notes
- To save time, use pre-shredded Brussels sprouts if available, but fresh shredding maintains best texture.
- Feel free to substitute walnuts with pecans or almonds for different crunch.
- Adjust sweetness in the dressing by varying the amount of maple syrup or honey to your taste.
- For a vegan version, omit goat cheese or replace it with a plant-based cheese alternative.
- Serve this salad chilled or at room temperature depending on preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
