Brussels sprout salad

Here’s a fall-inspired brussels sprout salad with a lemony mustard vinaigrette. The recipe is quite simple and easy to make. The only work involved it prepping the veggies! This recipe is great for Thanksgiving and perfect for the fall/winter season! Give it a try, and if you post to Instagram use #plantbasedartist! I’d love to see your creations 🙂


serves about 4-6 people as a side dish

3 cups finely shredded brussels sprouts

1 cup shredded purple cabbage

1 cup shredded kale

1/2 cup shaved (thinly sliced) fennel bulb

3/4 cup julienned apple (I used Fuji, but any variety would work)

1/3 cup chopped pecans (raw or roasted)

1/3 cup dry cranberries

1/4 cup finely chopped parsley

3-4 tablespoons lemon juice (depending on desired tartness)

1/4 cup extra virgin olive oil

1 tablespoon yellow mustard (or Dijon)

1 tablespoon maple syrup (adjust to taste or omit)

1/2 teaspoon lemon zest

salt and pepper to taste


in a large bowl, toss together the brussels sprouts, purple cabbage, kale, fennel, apple, pecans, dry cranberries, and parsley. whisk together the remaining ingredients for the dressing until smooth and well-combined. serve the dressing on the side or toss together with the salad (adjust the amount of dressing according to preference) and enjoy!






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