Shaved Brussels Sprout Salad with Vermont Maple Balsamic

Ingredient Spotlight. Our Vermont Maple Dark Balsamic Vinegar is made with real Vermont syrup — round, sweet, and just tangy enough to cut the richness of Parmesan. We build the dressing on our Coratina Medium EVOO, a robust, peppery oil that gives the whole thing backbone.

Ingredients

• 2 cups Brussels sprouts, shaved
• 1 cup red cabbage, thinly sliced
• 1 cup kale, shredded
• 1 large Honeycrisp apple, thinly sliced
• 1 cup dried cranberries
• 1 cup shaved almonds
• 1 cup pumpkin seeds
• 1 cup Parmesan, shaved
• Dressing: 3 Tbsp Coratina Medium EVOO · 1 Tbsp Vermont Maple Dark Balsamic Vinegar · 1 tsp maple syrup · 1 Tbsp Dijon · salt and pepper

Instructions

1. In a large bowl, toss the Brussels sprouts, cabbage, kale, apple, cranberries, almonds, and pumpkin seeds.
2. In a small bowl, whisk the Coratina EVOO, Maple balsamic, maple syrup, and Dijon with salt and pepper until it emulsifies into a glossy dressing.
3. Pour over the salad and toss well, massaging the leaves lightly so the sturdy greens soften and take on the dressing.
4. Shave the Parmesan over the top and finish with a last drizzle of the Maple balsamic for a sweet-tart gloss.

Chef's Notes

• Toast the almonds and pumpkin seeds together until fragrant — warm nuts make the whole bowl smell like autumn.
• This one holds up; dress it up to an hour ahead and the greens only get better.

Make It Yours

• Swap the pumpkin seeds for our Pepitas for a deeper, roasted crunch.

Allergens: contains tree nuts and dairy.

Our Vermont Maple balsamic is a fall staple around here — come taste it on everything at the shop.