The little salad that tried to bring fall (Shaved Brussels Sprouts salad with apples and cranberries)

I LOVE Brussels Sprouts. Well, I should take out that all caps, not as much as I love garlic, but close! I want fall to get here so bad so I can wear my fancy new boots I snagged at the Nordstrom Anniversary sale.  This salad screamed fall to me so I decided to make it for the week.  It only lasted through Tuesday unfortunately as it is not meant for week long consumption, especially when you put the dressing on it before you parcel it out. 

This was so delicious the first day though I highly recommend making this for a gathering or for dinner to be eaten in one sitting.  It was unfortunaely not as good leftover.  I subbed white cheddar for the gouda and added grilled chicken to give it a kick of protein.  It was the perfect lunch! Full recipe after the montage.

The cast of characters minus the chicken, I decide to add it later.
Thinly slice your apples into matchsticks.  Watch your fingers!
Thinly slice your Brussels sprouts, watch your fingers even more closely!
Mix them together.  What a lovely shade of green!
Add your cranberries to break up the green party.  Wish for Christmas and remember
to let Halloween and Thanksgiving have their day.
Mix your dressing ingredients in a small bowl and whisk.  Or do a tupperware and cover
it and shake it like a polaroid picture (Is that stuck in your head now?)
Grate your cheese.  Or skip this step if you bought pre grated.
Add the cheese and toss.  
Grill some chicken if you like and chop into bite sized pieces to add protein.
Add the dressing and serve.

Brussels Sprouts salad with apple (Borrowed from Pink Parsley)

2 lbs brussels sprouts, sliced thin with a knife or shredded
3 Tbs lemon juice
2 Tbs Dijon mustard
1 small shallot, minced
1 garlic clove, minced
kosher salt and freshly ground black pepper
6 Tbs extra-virgin olive oil
1 cup shredded aged gouda, or extra sharp cheddar
1 Granny Smith apple, peeled, cored, and shredded
1/4 cup dried cranberries, chopped

In a large bowl, whisk together the lemon juice, Dijon mustard, shallot, garlic, and 1/2 teaspoon of salt. Slowly whisk in the oil until it's incorporated. Add the shredded brussels sprouts and toss to coat well. Let sit at room temperature for at least 30 minutes
Fold in the shredded apples, gouda, and dried cranberries. Taste and season with additional salt and pepper as needed. 

Happy Cooking!


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