brussel sprout salad

Filled with crisp apples, tart cranberries, and crunchy nuts, this brussels sprout salad is a flavorful addition to the Thanksiving table.

Key Ingredients

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Trim sprouts, then slice into 5 or 6 pieces down through the top.

Toss with olive oil and spread on baking sheet. Sprinkle with salt and pepper, then roast at 375°F for 20 minutes. 02 Full recipe

Whisk together maple syrup, cider vinegar, dijon mustard, and salt.

Pour in olive oil and whisk until emulsified and thickened.

Add roasted sprouts, cranberries, nuts, and thinly sliced apples to a large bowl.

Pour over some of the dressing, reserving the rest for serving.

Toss ingredients together to coat. Serve immediately, at room temperature, or chilled.

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