Maple-Dijon Brussels Leaf Salad - cooking recipe

Ingredients

2 pounds Brussels sprouts, trimmed
1/4 cup maple syrup
2 tablespoons extra-virgin olive oil
4 teaspoons Dijon mustard
4 teaspoons apple cider vinegar
1 cup sweetened dried cranberries
1 cup cinnamon-roasted almonds

Preparation

Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.
Whisk maple syrup, olive oil, Dijon mustard, and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.