We hope everyone is getting off to a successful start with their New Year’s resolutions! For those of you trying to keep things healthy this month, we bring you this Brussels Sprout Chop Salad. We have a few rules when we are trying to keep up with clean eating: 1) the food has to be filling and 2) the food has to be super tasty. If we accomplish those two rules with our recipes, eating healthy doesn’t feel like a chore. This salad is super filling even without a traditional protein. We love it for a lunch entree during the work week or as a side salad at night for dinner. 

Brussels Sprouts Chopped Salad
Makes: 2 entree salads (4 side salads) 
Prep Time: 15 minutes    Total Time: 15 minutes 

Ingredients:

• 5 cups shaved brussels sprouts (approx 1 lb)
• 2 large honeycrisp apples 
• juice of 1/2 lemon 
• 2/3 cup pine nuts 
• 1/2 cup dried cranberries 
• 1/2 cup Parmesan cheese, grated 

For Dressing: 

• 1/2 cup olive oil 
• 1/3 cup apple cider vinegar 
• 1 clove garlic, minced 
• 1 tbs Dijon mustard 
• 1 tbs honey (or 2 tbs if you prefer a sweeter dressing) 
• salt and pepper to taste 

Directions: 

1. Make the dressing. Use a whisk and a small bowl to combine all of the dressing ingredients. Season to taste with salt and pepper. Set aside and let the flavors blend together. 
2. Use your hands to comb through the brussels sprouts, breaking up any large pieces and giving the sprouts a shredded confetti texture. Put them in a large bowl. 
3. Dice the apples and sprinkle them with the lemon juice. Add the apples to the bowl. 
4. Add the remaining salad ingredients- pine nuts, cranberries, and parmesan- to the Brussels sprouts bowl. Toss with the dressing and serve chilled or room temperature.