SHAVED BRUSSEL SPROUT, FENNEL, AND APPLE SALAD WITH HONEY MUSTARD DRESSING

1 pound Brussel sprouts. sliced or shaved thin

1 cup chopped fennel, including some fronds

1 cup baby kale, rough chopped

2 granny smith apples, chopped

1 cup dried cranberries

1 tablespoon olive oil

1 cup chopped walnuts

2 tablespoon brown sugar

¾ cup crumbled goat cheese

 

Dressing:

¼ cup olive oil

½ cup honey

2 tablespoon whole grain mustard

2 tablespoon Dijon mustard

2 tablespoon apple cider vinegar

Combine the Brussel sprouts, fennel, kale, apples, and dried cranberries in a large bowl.

Heat olive oil in a small pan and toast walnuts with brown sugar.  When nuts are coated with melted sugar and fragrant, remove from heat and let cool.  Add then to the salad along with goat cheese.

Combine dressing ingredients in a small jar and shake vigorously until emulsified.  Toss the dressing with the salad until well coated.

I created this salad as a Mother’s Day side dish and it was DEVOURED.  Everyone thought raw Brussel sprouts might not be too tasty… and then everyone had seconds!  This is also a vitamin-nutrient-fiber packed dish!

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