This week’s recipe was inspired by the Brussels Sprouts, Gala Apples and Dill contained in this week’s bag. Shaved Brussels Salad with Maple Dijon Vinaigrette is the perfect winter salad! In a season where the focus is on eating – this salad tastes indulgent without any of the guilt! To get the Brussels Sprouts super thin and uniform in size, I like to use a mandolin. If you don’t have one, slicing them thinly with a sharp knife works great too!
1 pound brussels sprouts – finely shaved
1 apple – I used gala – finely diced
1 bunch fresh dill – coarsely chopped
1/2 cup slivered almonds
1/2 cup dried cherries or cranberries
1 tablespoon Dijon mustard
1 tablespoon maple syrup
3 tablespoons red wine vinegar
1 clove garlic – finely minced
1/2 cup extra virgin olive oil
Flaky salt to taste
Grab a super pretty bowl – add the shaved brussels sprouts, diced apple, chopped dill, almonds, and dried fruit. Mix together the dressing ingredients and stir well to blend. Pour over the salad and toss gently to evenly coat. Enjoy immediately or can be enjoyed later – if there is any left.
Now on to the Eggplant contained in your bags this week. Such a delicious vegetable which is so misunderstood. Since this is one that always gets so many questions, I felt it best to pass along my favorite eggplant dip recipe. Please know that you can always search thru our recipe page for additional inspiration too!
We wish each of you a wonderful rest of the week. Remember to take a pause often to enjoy this beautiful season. Spread love and kindness wherever you go! We LOVE y’all so very much!