Brussels Sprouts Salad w/ Maple Mustard Dressing

• total time: 16 minutes

Ingredients

Sweet, salty, crispy… the kind of salad you accidentally eat straight from the pan 🤌 As always, using @latourangelle olive oil—because quality & flavor matter & this brand is the best out there!

For the brussels:

1 1/2 lb brussels, trimmd & shredded

2 tbsp La Tourangelle Olive Oil

1/2 tsp salt, plus more for topping

Pepper to taste

2/3 cup crushed roasted cashews

1/4 cup shredded Parmesan cheese

1/4 cup finely chopped fresh parsley

Zest of 1/2 lemon

For the dressing:

1/2 cup Greek yogurt

2 tbsp mustard

3 tbsp La Tourangelle Olive Oil

1 tbsp mayo

Juice of 1/2 lemon

1/2 tbsp apple cider vinegar

3 tbsp maple syrup

1/2 tsp salt

Pepper to taste

Directions

Preheat the oven to 425.

Add the Brussels to a sheet pan, then add the olive oil, salt and pepper yo taste. Toss and roast for 15-17 minutes, until just softened.

While the Brussels roast, make the topping. Add the cashews, Parmesan, parsley, lemon zest, pinch salt and pepper to taste to a bowl. Mix to combine.

Make the dressing. Add all ingredients to a jar with a lid, cover and shake until smooth.

Plate the brussels, top with the topping then dressing to taste. Toss and enjoy.