Brussels Sprout Salad with Creamy Apple Cider Dressing

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This easy to prepare shaved brussels sprout salad is jam-packed with apples, almonds and pomegranate seeds in an apple cider vinaigrette for the perfect first course to serve up all winter long.

Dressing:
1 lemon, freshly juiced
¼ cup apple cider vinegar
2 tsp. mayonnaise
1 Tbsp. fresh thyme leaves
1 tsp. sugar
½ cup grapeseed oil
sea salt
black pepper, freshly ground

Salad:
½ cup red wine vinegar
1 Tbsp. sugar
2 tsp. sea salt
½ red onion, peeled and sliced
2 lbs Brussels sprouts, shaved
½ bulb fennel, shaved
1 cup dried cherries
1 cup almonds, sliced
1 medium granny smith, diced
1 medium Fuji apple, diced
½ cup blue cheese
6 eggs, hard-boiled
1 pomegranate, seeds only

Toppings:
microgreens
pan-seared chicken breasts
pan-seared salmon

Make the Dressing:
Add the lemon juice, vinegar, mayonnaise, thyme, sugar and salt and pepper to a medium-size bowl.

Slowly drizzle in the oil while whisking until the dressing is emulsified.

Make the Salad:
Mix the vinegar, sugar, and salt in a small bowl and submerge the sliced red onions in the mixture. Pickle for 20-30 minutes in the refrigerator.

To Serve:
Add the shaved Brussels sprouts to a very large serving bowl and sprinkle on the shaved fennel, dried cherries, almonds, apples, blue cheese, hard-boiled eggs, pomegranate seeds, and pickled onions,

Serve with optional toppings and alongside the vinaigrette dressing.

Makes 12 servings.

Cook's Notes:

Mandolins: these are very sharp so my rule of thumb when using it is, when you start getting nervous while slicing it then stop. Simple as that.
Make-Ahead: you can absolutely make this up to 2 days ahead of time and my recommendation would be to keep the toppings separate before you are ready to serve it.
How to Store: this salad will last up to 3 days covered in the refrigerator.
Protein: If you wanted to add more protein to this dish please feel free to add on some cooked chicken breasts or cooked salmon fillets.