In partnership with Alex Aldeborgh (@daisybeet).

Say hello to your new favorite salad! This shredded Brussels sprouts salad is crunchy, lemony, cheesy, and a little bit sweet. It’s perfect for meal prep!

Best For: Lunch, Dinner, Sides
Prep Time: 15 minutes
Serves: 4-6

Ingredients

• 2 SnapDragon® apples, julienned or cut into matchsticks
• 16 oz. Brussels sprouts (about 4 cups of whole sprouts; you can also buy pre-shredded to save time)
• 16 oz. kale
• ½ cup slivered almonds
• ½ cup grated Parmesan cheese
• Zest of 1 lemon (about 1 Tbsp)

• 4 Tbsp lemon juice
• ½ Tbsp Dijon mustard
• 1 tsp maple syrup
• 3 Tbsp Extra Virgin Olive Oil
• Salt and pepper to taste

Directions

1. Preheat oven to 350º F.
2. Toast almonds on an unlined baking sheet for 5-8 minutes, or until lightly browned.
3. Wash and slice ends off the Brussels sprouts. 
4. Shred Brussels sprouts and kale using either a food processor and slicing blade attachment or a knife.
5. Transfer Brussels sprouts and kale to a large bowl and top with SnapDragon® apples, Parmesan cheese, lemon zest, and toasted almonds.
6. To make the dressing: in a small bowl, whisk together lemon juice, dijon, maple syrup, salt, and pepper. Slowly drizzle in EVOO while whisking to emulsify. Taste for seasoning and adjust as needed.
7. Toss salad with dressing until evenly coated.