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.