• prep: 45 min
• cook: 5 min
• total: 50 min

servings:

Dried cranberries, spiced cashews, pickled red onion, and a tangy maple-mustard vinaigrette make this shredded Brussels sprouts salad sparkle with flavor.

• 1/2 red onion (thinly sliced)
• 1 quart boiling water
• 3/4 cup cider vinegar
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon peppercorns
• 1 clove garlic (sliced)
• 1/3 cup raw cashews ((1.8 ounces))
• 1/2 teaspoon maple syrup
• 1/4 - 1/2 teaspoon Creole seasoning or other spicy seasoning
• 3 tablespoons balsamic vinegar
• 2 tablespoons mustard ((dijon or spicy brown mustard preferred))
• 2 tablespoons maple syrup
• black pepper (generous grating)
• 16 ounces brussels sprouts
• 5 ounces baby spinach or arugula (leaves lightly torn)
• 1/4 cup dried cranberries (see note below)

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