Brussels Sprouts Ramen Salad

Shaved Brussels sprouts, toasted ramen, and maple-Dijon dressing make for a fall-fresh salad with crunch and bite.

Ingredients

• 2 cups shaved Brussels sprouts
• 1 ramen brick, crushed and toasted
• 1/4 cup dried cranberries
• 1/4 cup pecans, chopped
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Kosher salt and black pepper, to taste

Preparation

1. Preheat oven to 350°F. Spread crushed ramen and pecans on a baking sheet and toast for 5–7 minutes, stirring once, until golden and fragrant. Let cool.
2. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, and apple cider vinegar until emulsified. Season with salt and pepper.
3. In a large bowl, toss shaved Brussels sprouts, dried cranberries, toasted ramen, and toasted pecans with the dressing until well combined.
4. Adjust seasoning as needed and let salad sit for at least 10 minutes to mellow flavors.
5. Serve chilled or at room temperature, topped with your choice of toppings: bacon, Parmesan, diced apple, pumpkin seeds, crispy onions, chives, or pomegranate seeds.