Brussels sprout leaves, cranberries and cinnamon-roasted almonds are tossed in a maple-Dijon salad dressing in this festive salad.
I made this salad for Thanksgiving. The flavor was lovely, subtly sweet and it was interesting to serve brussels sprouts raw. I made the salad (including adding the dressing) a day ahead and I'm glad I did. The dressing definitely helped soften the sprouts. It was easy to put together. The most time consuming part was de-coring the sprouts. Next time I may just try a bag of shredded. Also, the amount of dressing was perfect, none left over. My only complaint is I felt the sprouts were still too chewy. I may try a quick blanche to soften them a little more next time (like I do with my cold green bean salads). And there will definitely be a next time; we really enjoyed this salad. - 25 Nov 2017 (Review from Allrecipes US | Canada)
Thank you for this delicious simple recipe that could be morphed into an infinite variety of tasty salads. I broke out my mandolin and sliced the sprouts into a lacy vs. leafy texture. I had a bag of "salad topping". Comprise - 06 Oct 2017 (Review from Allrecipes US | Canada)
All the ingredients went very well together! Lots of good stuff! Will make again. - 23 Jan 2017 (Review from Allrecipes US | Canada)