Healthy Holiday Meal- Agave Dijon Vegan Brussel Sprout Salad

by Lindsay Robeson | December 3, 2018

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 makes 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. 

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The Vegan Brussel Sprout Salad makes generous use of Agave Dijon dressing, which is tart along side the apples and both pair nicely with the salty almonds and sweet cranberries. The Brussel sprouts raw give it a nice crunch and if you are more in to softer sprouts; letting them soak over night 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. 

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Agave Dijon Vegan Brussel Sprout Salad

Ingredients:

• 12 ounces whole brussel 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 Brussel 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 Brussel 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 Brussel sprouts, cranberries, apples, and almonds. Pour agave mustard dressing over mixture and toss until fully coated. Let sit for 10 minutes to allow Brussel sprouts to absorb dressing. Enjoy!

Your Vegan Brussel Sprout Salad is ready!

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