Recipe submitted by: Amy Pickett
What's in it
2 tablespoons extra virgin olive oil
1 tablespoon pure maple syrup
1 tablespoon apple cider vinegar
Juice of 1 lemon
1 teaspoon dijon mustard
1 teaspoon fresh herbs (I used thyme, rosemary would work great as well)
Vegan Parmesan Cheese
1 cup unsalted cashews
1/4 cup nutritional yeast
1 teaspoon sea salt
5 cups shaved brussels sprouts
1/2 cup sliced almonds, toasted
1/2 cup vegan parmesan cheese (save any extra for future use)
1/2 cup dried cranberries
1 pear, washed and sliced (I used red anjou)
How to cook it
- For the Vinaigrette: Place all ingredients into a mason jar, tightly secure the lid, and shake!
- For the Vegan Parmesan: Place all ingredients in a food processor and process for 20 seconds. I like the texture crumbly, but you can continue processing to a fine powder if you like. Store in an airtight container in the refrigerator.
- For the Salad: Wash brussels sprouts and trim off ends. Slice in half from top to bottom. Thinly slice each half using a sharp knife then fluff the shreds using your fingers, separating the shreds.
- Place shaved brussels sprouts onto a serving dish. Top with toasted almonds, dried cranberries, sliced pear and parmesan cheese. Drizzle with vinaigrette and serve. If you want to prepare the salad ahead of time, only add the pear right before serving.