Fall Harvest Shaved Salad

This vibrant Fall Harvest Shaved Salad not only delights with its crunchy, sweet, and nutty flavors but also aligns perfectly with key dietary principles that support long-term health. Packed with nutrient-dense Brussels sprouts, pumpkin seeds, pecans, and fresh Honeycrisp apples, this salad is a powerhouse of vitamins, fiber, and healthy fats. By focusing on whole foods, this dish helps you choose minimally processed ingredients that nourish the body, promoting digestive health and supporting a healthy weight. The salad also offers a great source of plant-based protein and healthy fats from nuts and seeds, while the creamy maple dressing, made with Greek yogurt and apple cider vinegar, adds protein and probiotics to benefit gut health.

Incorporating a wide variety of fruits and vegetables like those in this salad not only adds color to your plate but provides a range of antioxidants and nutrients essential for optimal health. Whether you’re looking for a seasonal side or a balanced, wholesome meal, this fall-inspired salad will satisfy both your taste buds and nutritional goals.

Prep Time: 15 minutes         Cook Time: 0 minutes

Yield: 10        Serving Size: 1 cup

Ingredients:

• 1½ lbs. large Brussels sprouts, very thinly sliced **see note**
• 1/2 cup pumpkin seeds
• 3/4 cup pecan halves
• 1 large Honeycrisp apple, cored, sliced
• 1 cup dried cranberries

Creamy Maple Dressing

• 1/3 cup nonfat plain Greek yogurt
• 1/3 cup olive oil
• 1/3 cup maple syrup
• 1 tbsp. ground mustard
• 1½ tbsp. apple cider vinegar
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper

Directions:

1. For the dressing: In a small bowl, whisk together all ingredients until smooth. Alternatively, blend all ingredients in a jar using an immersion blender. Store in an airtight container in the refrigerator for up to 2 weeks.
2. For the salad: In a large bowl, toss the shaved Brussels sprouts with the pumpkin seeds, pecans, apple slices, dried cranberries, and dressing until coated.

**Note: To thinly slice or shave Brussels sprouts, follow these steps:

1. Using a Knife:
   • Prepare the Brussels sprouts: Wash them thoroughly and trim off the tough stem.   Remove any yellow or damaged outer leaves.
   • Slice with a sharp knife: Hold the sprout by the stem end, then use a chef’s knife to slice it crosswise into thin pieces. You can do this slowly and carefully for uniform slices. Continue slicing until you’ve shaved all the Brussels sprouts.
2. Using a Mandoline:
   • Adjust the blade: Set the mandoline to a very thin setting.
   • Carefully shave the Brussels sprouts: Hold the sprout by the stem and run it across the blade. Be cautious and use a hand guard or protective glove to avoid cutting yourself.
3. Using a Food Processor:
   • Use the slicing attachment: Attach the slicing disk to the food processor.
   • Process the sprouts: Trim and feed the Brussels sprouts into the processor’s feed tube. Pulse to thinly slice them quickly.

Tips and Tricks:

• After slicing the Brussels sprouts, soak them in ice water for about 10 minutes, then pat them dry before mixing the salad. This keeps them extra crisp.
• To prevent the apple slices from browning, toss them in a bit of lemon juice before adding them to the salad.
• If you like a bit of extra variety, try adding a handful of crumbled feta or goat cheese for a creamy texture, or some pomegranate seeds for more tartness.

Nutrition Facts: