Name: Shredded Brussels Sprouts Salad with Dried Cherries and Pistachios
Ingredients: ½ cup extra virgin olive oil; ¼ cup apple cider; ¼ cup apple cider vinegar; 1 tbsp whole grain Dijon mustard; 1 tbsp maple syrup; 1 tsp salt; Freshly ground black pepper, to taste; 1 lb Brussels sprouts; ½ cup dried cherries, coarsely chopped; ½ cup pistachios, coarsely chopped

Raw Brussels sprouts make a delightful, unexpected salad when thinly sliced and tossed with a sweet and tangy vinaigrette. Pistachios add crunch and dried cherries add the perfect amount of sweetness.

Vinaigrette

½ cup extra virgin olive oil

¼ cup apple cider

¼ cup apple cider vinegar

1 tbsp whole grain Dijon mustard

1 tbsp maple syrup

1 tsp salt

Freshly ground black pepper, to taste

Salad

1 lb Brussels sprouts

½ cup dried cherries, coarsely chopped

½ cup pistachios, coarsely chopped

First, make the vinaigrette: place all of the vinaigrette ingredients in a medium bowl and whisk until emulsified. Alternatively, place all the ingredients in a mason jar, close tightly, and shake vigorously until emulsified. Set aside until needed. The vinaigrette can be made well in advance and will keep, refrigerated, for up to a week.

Next, prepare the Brussels sprouts. Trim the stem end of each sprout, peel off any wilted outer leaves, and thinly slice either with a knife or the slicing attachment on your food processor.

Place the shredded Brussels sprouts in a large bowl, drizzle with the vinaigrette, and toss together until everything is evenly coated. Sprinkle with the cherries and pistachios, briefly toss together again, and serve immediately.