Brussels Sprouts Apple Cranberry Salad with Maple Syrup Vinaigrette

Butternut Squash Soup

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

  • 1 green onion, trimmed and cut into 1-inch pieces
  • ½ cup vegetable oil
  • ¼ cup maple syrup
  • 3 tablespoons apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon coarse black pepper
  • 1 pound Brussels sprouts, trimmed
  • 1/4 small head red cabbage
  • 1 small carrot
  • 1 large Granny Smith apple, cored and diced
  • 3/4 cup dried cranberries
  • ½ cup roasted and salted pepita seeds
  • Pepita seeds, optional

Directions

  1. In a food processor bowl fitted with the chopping blade, add green onion, oil, maple syrup, apple cider vinegar, salt, and black pepper. Process on medium-high until well blended. Pour into a container, cover, and refrigerator until ready to use.
  2. Replace chopping blade with slicing disc in food processor. Slice Brussels sprouts. Add Brussels sprouts to a large bowl. Reverse slicing disc to shredding disc in food processor, shred red cabbage, and carrot. Add cabbage, carrot, apple, cranberries and pepita seeds to bowl.
  3. Drizzle with vinaigrette. Toss to coat ingredients, cover, and refrigerate until ready to serve.
  4. Garnish with additional pepita seeds before serving, if desired.

Serves: 8

Test Kitchen Tip: To make a meal, top with grilled chicken or salmon. Serves 2.

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