Ingredients

For the vinaigrette

  • 2 Tbsp Bragg Raw Apple Cider Vinegar
  • 1 Tbsp Maple Syrup
  • 1 Tbsp Dijon Mustard
  • 1/8 tsp Salt
  • Black Pepper
  • 1/4 cup Extra Virgin Olive Oil

For the salad

  • 1 lb. Raw Brussels Sprouts rinsed, ends cut off cone #4
  • 4-6 leaves Dino Kale washed, dried, chopped
  • 2 Persimmons cone #3
  • 1/4 cup Dried Cranberries
  • 1/4 Red Onion diced (about 1/3 cup) cone #3
  • 1/4 cup Sunflower Seeds or any nuts or seeds toasted
  • 1 Honeycrisp Apple thinly sliced #4
  • 1 cup Pomegranate Seeds

Instructions

  • To make the vinaigrette, blend VINEGAR, MAPLE SYRUP, DIJON, SALT, and PEPPER. Drizzle in OLIVE OIL until vinaigrette becomes creamy and emulsified. Cover and refrigerate until needed. When ready to serve, combine BRUSSELS SPROUTS, KALE, CRANBERRIES, ONION, POMEGRANATE, SUNFLOWER SEEDS, and APPLE CIDER VINAIGRETTE. Toss to thoroughly coat. Add APPLE SLICES and gently toss again. Serve chilled. Store dressed salad in an airtight container up to 2 days.

Notes

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