Brussels Sprout Apple Salad with Maple Vinaigrette

We got some wonderful Brussels Sprouts in our Hungry Harvest product box last week. I've been cooking them in various ways like these Roasted Shredded Brussels Sprouts or these Roasted Brussels Sprouts with Mushrooms. But with the start of fall, I was in an apple and maple mood. So, I developed the salad recipe below using raw, shredded Brussels Sprouts with these fall flavors. One reason I really like this salad is that you can make most of it ahead of time, and it gets even more flavorful the next day as the dressing marinates with the Brussels Sprouts and plumps up the craisins.

Ingredients

1 lb Brussels Sprouts, shredded

1 apple, chopped into 1/4-inch cubes (I use Honeycrisp, but any crunchy apple that can hold up to sitting in dressing will work)

1/4 cup craisins

1/4 cup of Basic Salad Dressing (you can substitute this with balsamic vinaigrette) 

1 tbsp maple syrup

1 tsp kosher salt

1/4 tsp ground black pepper

1/2 cup pumpkin seeds

1 cup Roasted Chickpeas

6 oz baby arugula (optional)

Directions

1.  In a large bowl, toss the Brussels Sprouts, apple, and craisins with the Basic Salad Dressing, maple syrup, salt, and black pepper.  At this point, you can store it in the fridge for up to 3 days. 

2.  Sprinkle the pumpkin seeds and Roasted Chickpeas on top just before serving so that they remain crispy. 

Optional: you can serve this salad on a bed of arugula.