Shredded Brussel Sprouts with Cranberries & Walnuts

Original Post: https://www.evolvingtable.com/?p=3980

Gluten-free Shredded Brussel Sprouts recipe in a bowl with two wooden serving spoons.

5 from 1 vote

Shredded Brussel Sprouts with Cranberries & Walnuts

Shredded brussel sprouts are coated in a sweet champagne vinaigrette and topped with crunchy walnuts and juicy cranberries!

Prep Time20

Total Time20

Course: Salad

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

1 lb. Brussel sprouts ends removed
1 medium-sized apple

Champagne Vinaigrette

1/4 c. sparkling wine* sweet type
2 tbsp. lemon juice
3 tbsp. pure maple syrup
1/2 c. olive oil
2 tbsp. orange juice
1/2 tsp. salt

Toppings

1/2 c. walnuts coarsely chopped
1/2 c. dried cranberries

Instructions

After removing the ends of the Brussel sprouts, place a handful at a time into a food processor fitted with a thin slicing attachment. Repeat with the remaining sprouts. Place sprouts in a large bowl.
Cut the apple into pieces small enough to fit into the food processor. Remove the slicing attachment from the processor and place the shredding attachment. Shred the apple pieces.
In a medium-sized bowl combine champagne, lemon juice, maple syrup, olive oil, orange juice and salt. Whisk until combined.
Pour ½ of the champagne vinaigrette over the salad. Refrigerate salad for one hour, and no longer than 4 hours, before serving. You can either keep vinaigrette at room temperature or in the refrigerator.
Add as much or as little of the remaining vinaigrette as you prefer just before serving.
Top shredded Brussel sprouts with walnuts and cranberries and enjoy!

Notes

*I used Mumm Napa Cuvee for the sparkling wine since that is what I had in my refrigerator! You can use a sweet wine or even try substituting apple cider vinegar.

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