Make Ahead Thanksgiving Salad
, Serves 8
A shredded Brussels sprout and arugula salad with maple-thyme vinaigrette, Manchego, candied walnuts and dried cranberries.
| 360 g shredded Brussels sprouts | Combine sprouts & arugula | Pour over greens, toss | Top with Manchego, walnuts, cranberries |
| 120 g baby arugula | |||
| 120 ml olive oil | Whisk vinaigrette, adjust to taste | ||
| 60 ml apple cider or persimmon vinegar | |||
| 1-2 tablespoons maple syrup | |||
| 2 tablespoons fresh thyme leaves | |||
| 2 teaspoons grated orange zest | |||
| salt and black pepper | |||
| chili flakes | |||
| 200 g shredded Manchego cheese | |||
| 100 g candied walnuts | |||
| 125 g dried cranberries |
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