I fell in love with Connecticut maple syrup at my cousin’s house in Litchfield. As I walked through the I fell in love with Connecticut maple syrup at my cousin’s house in Litchfield. As I walked through the conifers and sugar maples peppering their acreage near the Berkshires, a few maple taps caught my eye.
Their neighbors at Brookside Farm had tapped a few of their trees to make maple syrup. After I sampled their maple syrup, the Log Cabin maple syrup on the grocery store shelves became an afterthought.
When it comes to maple syrup, I advise splurging. My husband has critiqued me for adding maple syrup to everything from salad dressing to chili. I do think that maple syrup is one of the truly great ingredients and treat it as if it were liquid gold. I love to use it as a sugar substitute in salad dressings and marinades.
I’m always on the hunt for an interesting maple syrup – bourbon barrel aged, smoked, etc. My most recent find is Pappy Van Winkle Maple syrup. I’m not a bourbon drinker, but am hoping this maple syrup convinces my husband to have a change of heart about my maple syrup usage.
Raw Brussel Sprout Salad
- Total Time: 20 minutes
- Yield: 10 cups 1x
Description
After I sampled Connecticut maple syrup, the Log Cabin maple syrup on the grocery store shelves became an afterthought. 
Ingredients
- 3 Tbs olive oil
- 1 Tbs lemon juice
- 2 Tbs apple cider (can substitute apple cider vinegar)
- 1 Tbs maple syrup
- 12 ounces shaved Brussel sprouts
- 1 apple, sliced thin
- 1/3 cup Maracanã almonds
- 9 dried apricots, diced
- 1 shallot, diced
- 1 cup pomegranate seeds
- Salt and pepper to taste
Instructions
- First, make the dressing: In a bowl, combine the olive oil, lemon juice, apple cider, and maple syrup. Season with salt and pepper. Stir to combine.
- Then make the salad: In a large bowl, combine the Brussel sprouts, apple, apricots, shallot, and pomegranate seeds. Pour the dressing over the salad. Stir to combine.
Notes
Tastes better the next day!
- Prep Time: 20 minutes
- Category: Salsds