Description
After I sampled Connecticut maple syrup, the Log Cabin maple syrup on the grocery store shelves became an afterthought. [gallery ids="3504,3500,3501,3499,3495,3492,3491"]
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
- 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