1/2 – 3/4 pound Brussels sprouts, stems removed and shredded (about 3 cups)
3 cups mixed greens
1/2 cup dried cranberries
Optional: 1/4 cup grated Parmesan cheese or 1/4 cup pumpkin seeds or squash seeds
For the Dressing:
1/2 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon pure maple syrup
3 Tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste.
In a small bowl whisk together mustard, vinegar, maple syrup, and oil until uniform consistency forms. Add salt and pepper to taste. Set aside.
To assemble the salad: Combine shredded Brussels sprouts, mixed greens and cranberries.
Toss in half of the dressing, and toss the salad, taste. Add more dressing as needed. Sprinkle with cheese and seeds. Allow the salad to sit for about 15 minutes prior to serving.