Raw Brussels sprouts, like cabbage, are hearty enough to hold up under just about any combination of flavors — they’re wonderful shaved and dressed like a slaw or a green salad. And disguised as a lettuce, they may be more appealing to the sproutophobes in your family (who may not even notice they’re eating them).

Here we’ve tossed them with crunchy apples, sweet-tart dried cranberries, tangy chèvre, and a zippy Cranberry Vinaigrette that’s full of honey and bright, puckery lemon. It’s a simple salad, flavorful yet mild and balanced — with the fruits and honey providing ballast for all the bigger flavors. It’s also versatile: You could start your holiday meal with it, or you could top it with leftover turkey and call it luncheon.

Our tip: Use a mandolin or your food processor to shave the Brussels sprouts. Or, better yet, save yourself some time and pick up a bag of shaved Brussels sprouts in our produce department!

Servings: 4 to 6

Ingredients

1 ¾ lb Brussel sprouts, shaved
2 apples, small diced
½ cup dried cranberries
½ cup crumbled chèvre
2 Tbsp finely chopped parsley

Directions

1. In a large bowl, combine the Brussels sprouts and diced apples, and gently toss them with the Cranberry Vinaigrette (recipe below).
2. Garnish with crumbled goat cheese, parsley, and cranberries, and serve immediately.

Cranberry Vinaigrette

Ingredients

¼ cup olive oil
¼ cup lemon juice
¼ cup dried cranberries
1 Tbsp honey
¼ tsp kosher salt

Directions

1. In a small sauce pot, slightly warm all of the ingredients for the vinaigrette.

2. Remove from heat and allow it to rest, so the cranberries can soften.

3. Once cranberries have softened, blend the ingredients until smooth.

Recipe source: Envy Apples