Packed with flavor, this crunchy & colorful Shaved Brussels Sprouts Salad is made hours ahead of time making it the perfect side dish for the holidays (or just a weeknight meal).
Combine juices, shallots, mustard, and maple syrup in a small bowl. Slowly pour in olive oil and whisk until dressing is emulsified. Season to taste with salt and pepper.
2 tablespoons fresh lemon juice, 1 tablespoon fresh orange juice, 1 tablespoon minced shallot, 1 ½ teaspoons dijon mustard, 1 ½ teaspoons maple syrup, ¼ cup extra virgin olive oil, Salt and pepper to taste
For the Salad:
Place brussels sprouts, craisins, pistachios and feta cheese in a large bowl. Pour ¾ of vinaigrette over salad and toss to coat. Cover and refrigerate for at least 8 hours.
12 ounces shaved brussels sprouts, ½ cup craisins, ½ cup roasted pistachios, ⅔ cup crumbled feta cheese
When ready to serve, pour in remaining vinaigrette and add avocado. Toss to combine.
1 large avocado,
Notes
This salad is made ahead of time to give the sprouts time to mellow in the tangy vinaigrette.
Make the vinaigrette up to 3 days in advance. Refrigerate until ready to use.
Make the salad at least 8 and up to 12 hours before serving. Add the avocado just before you're ready to eat to prevent it from browning.
Variations: Substitute dried cherries for craisins or pine nuts in place of pistachios. You can also use goat cheese or even grated Parmesan cheese instead of feta.Leftovers store well in the fridge for up to two days. The avocado will brown but it will still taste great.