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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raw Brussel Sprout Salad


  • Author: Christina Marks
  • 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

Units Scale
  • 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

  1. 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.
  2. 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
(Visited 16 times, 1 visits today)