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nuts trailmix granola

Seasonal Brussel Sprout Salad

This plant-based seasonal recipe will help you elevate the mighty Brussel Sprout to its rightful place on the holiday table & make you look like a kitchen pro.
It’s easy to make, too... especially if you have a food processor with a shredding attachment. If you don’t have a fancy-schmancy machine - just thinly slice the Brussels & apples by hand. 
  • 1 lb (bag) Brussels Sprouts
  • 1/2 cup Münki Bananarama Walnuts (nuts only - remove the bits of banana & eat those later), roughly chopped
  • 1 Green Apple (Granny Smith will do nicely)
  • Drizzle (to your taste) of Vegan Honey Mustard Dressing (we like Follow Your Heart) 
  • 1/3 cup Unsweetened Dried Cranberries
  • 1/2 Ripe Avocado, chopped
  • 1 tsp Extra Virgin Olive Oil
  • 1/2 tsp Garlic Powder
  • Smidge of Herbed Sea Salt & Pepper
  1. Prep & shred those sprouts! Cut off the tough ends of the Brussels, wash and remove outer leaves (if needed). Shred them all in a food processor using the shredding (grater) blade, pressing the sprouts against the blade with the plastic pusher thingamajig. If you don’t have a food processor, get slicing! Slice them as thinly as possible and when you think you’re done... give it a few more chops. 
  2. Throw the shredded Brussels in a skillet (cast iron if you’ve got one) with the olive oil and garlic powder. Combine well & sautée on low heat for only as long as it takes to warm it up. The goal is not to cook them - just warm them & remove from heat.
  3. Prep & shred that apple: Core the apple & cut into wedges (they need to fit in the food processor chute). Shred it (same method as sprouts). 
  4. Thrown the apples on top of the sprouts, drizzle on the honey mustard dressing, sea salt and pepper & and give it a quick stir. 
  5. Transfer to a medium serving bowl, toss the shredded sprouts  & apples with the cranberries & top with avocado and Münki Bananarama Walnuts! 

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