Shaved Brussels Sprouts Salad with Mustard Vinaigrette

This Shaved Brussels Sprouts Salad is a fantastic Thanksgiving salad that ticks all the boxes; it's Gluten-Free, Low-Carb, and Vegan! You'll love the combination of flavors and the tangy mustard vinaigrette provides the perfect combination of tart and sweet. It's a Thanksgiving recipe that will soon be on your yearly rotation and is a welcomed addition to any potluck or buffet. #ThanksgivingRecipes #CookingChannel #EasyRecipes CHAPTERS: :14 Can you Eat a Raw Brussels Sprout :27 How to Shave Brussels Sprouts 3:51 How to Make a Mustard Vinaigrette 5:10 How to Seed a Pomegranate _____________________________________________________________________ PRODUCTS SEEN IN THIS VIDEO: These links go to Amazon where I am compensated on products sold at no cost to the consumer OXO Mandoline https://amzn.to/3CBny4G Mason Cash Mixing Bowl https://amzn.to/32jeRQ2 Food Processor https://amzn.to/3Fwp0XH Bowl Covers (these are so great!) https://amzn.to/3r2JWSt FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! http://amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer) __________________________________________________________________ SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! https://bit.ly/2NTPD08 ___________________________________________________________________________________ SHAVED BRUSSELS SPROUTS SALAD Serves 8-10 PRINT RECIPE HERE https://bit.ly/EWBSproutSalad INGREDIENTS: 1 ½ pounds (675g) of Brussels Sprouts, sliced thinly or grated in a food processor 1 Opal apple, sliced, chopped or turned into match sticks 1 cup (150g) raw walnuts 1 cup (150g) dried cranberries 1 cup (150g) pomegranate seeds MUSTARD VINAIGRETTE: 2 tablespoon (30ml) Dijon Mustard 1 tablespoon (15 ml) Apple Cider Vinegar 1 teaspoon (5ml) maple syrup or honey 3-4 tablespoon (45ml-60ml) walnut oil, or grapeseed oil METHOD: Preheat oven to 350F (175C). Place walnuts on a baking sheet and bake for 8 minutes. Set aside and allow to cool. In a small bowl prepare the dressing by combining the mustard, vinegar, and maple syrup, whisk to combine well. Then slowly add the oil, whisking all the while until combined and emulsified. Set aside. Rinse brussels sprouts and remove any damaged leaves. Slice-off ends. Slice sprouts thinly either with a chef's knife, mandoline, or grated in a food processor. Place sprouts in a large mixing bowl, add apples, cranberries, and pomegranate seeds. Add dressing and toss with salad until coated. Serve immediately. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.