Healthy Holiday Meal- Agave Dijon Vegan Brussel Sprout Salad
Since the holidays are here; festive side recipes are being dusted off for their yearly debut. There is always a lot of hype for the main course given that they are the star of the show.
But to me, the sides are what make the meal that more flavorful. This Vegan Brussel Sprout Salad recipe has always been a great addition to any holiday meal and a great go-to for next-day leftovers. A healthy addition to your vegan diet.
The Vegan Brussel Sprout Salad makes generous use of Agave Dijon dressing, which is tart alongside the apples, and both pair nicely with the salty almonds and sweet cranberries.
The Brussels sprouts raw to give it a nice crunch and if you are more into softer sprouts; letting them soak overnight in the fridge for the next day will not disappoint.
The great thing about the side dish as well, is that it can easily be made into a meal. You can add so much to this salad to make it heartier and fill you up for hours.
Agave Dijon Vegan Brussel Sprout Salad
Ingredients:
- 12 ounces whole brussels sprouts
- 1/3 cup dried cranberries
- 1/3 cup almonds, sliced
- 1/2 cup granny smith apple, diced with skin on
- 3 tbsp. extra virgin olive oil
- 2 tbsp. agave
- 1 tbsp. Dijon mustard
- 1/4 tsp garlic powder
- 1/4 salt
- 1 tsp lemon juice; divided
- 1 tbsp. apple cider vinegar
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Directions:
- Rinse Brussels sprouts, removing any other leaves that may have browned. Pat dry with a paper towel and trim the ends. With a food processor or a knife, finely shred Brussels sprouts and set aside.
- In a small bowl, whisk together, olive oil, agave, Dijon mustard, garlic powder, salt, lemon juice, and apple cider vinegar until well combined.
- In a separate bowl, add shaved Brussels sprouts, cranberries, apples, and almonds. Pour agave mustard dressing over the mixture and toss until fully coated. Let sit for 10 minutes to allow Brussels sprouts to absorb the dressing. Enjoy!
Your Vegan Brussels sprout Salad is ready!
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