Shredded brussel sprouts are coated in a sweet champagne vinaigrette and topped with crunchy walnuts and juicy cranberries!
- 1 lb. Brussel sprouts ends removed
- 1 medium-sized apple
- 1/4 c. sparkling wine* sweet type (or apple cider viegar)
- 2 tbsp. lemon juice
- 3 tbsp. pure maple syrup
- 1/2 c. olive oil
- 2 tbsp. orange juice
- 1/2 tsp. salt
- 3/4 c. walnuts coarsely chopped
- 3/4 c. dried cranberries
After removing the ends of the Brussel sprouts, place a handful at a time into a food processor fitted with a thin slicing attachment. Repeat with the remaining sprouts. Place sprouts in a large bowl.
Cut the apple into pieces small enough to fit into the food processor. Remove the slicing attachment from the processor and place the shredding attachment. Shred the apple pieces.
In a medium-sized bowl combine champagne, lemon juice, maple syrup, olive oil, orange juice and salt. Whisk until combined.
Pour ½ of the champagne vinaigrette over the salad. Refrigerate salad for one hour, and no longer than 4 hours, before serving. You can either keep vinaigrette at room temperature or in the refrigerator.
Add as much or as little of the remaining vinaigrette as you prefer just before serving.
Top shredded Brussel sprouts with walnuts and cranberries and enjoy!
You can use a sweet wine or even try substituting apple cider vinegar.
If you don’t have a processor and still want to make these shredded brussel sprouts, you can always slice the sprouts by hand. Just know it will take you a bit longer!