This Brussels sprout salad is full of flavor and texture and is the perfect fall and winter side dish. Made with shredded Brussels sprouts, chopped kale, cranberries, pomegranate arils, toasted pecans, walnuts and pumpkin seeds tossed in a sweet and tangy Dijon vinaigrette.
Add the dressing ingredients to a bowl or a jar. Whisk or shake until combined. Taste and adjust seasonings.
Add all the salad ingredients to a large bowl. Pour in dressing and toss until well-coated and combined. Store in fridge for at least 15 minutes before serving. This helps build flavor and soften the Brussels sprouts. Top with more nuts, seeds & nutritional yeast, if desired.