Macadamia Free Brussels Sprout & Apple Salad with Honey-Ginger Dressing

Shaved raw Brussels sprouts might sound like a bold move, but once they're tossed with crisp apple slices, sweet-tart dried cranberries, and a zippy honey-ginger dressing, this salad becomes genuinely hard to stop eating. The mandoline or sharp knife does the heavy lifting, turning those tight little heads into delicate ribbons that soak up every drop of the apple cider vinegar and turmeric dressing. That short 10-minute rest is the secret — it softens the sprouts just enough to lose any bitterness while keeping a satisfying crunch. The dressing itself is a bright, lively mix of fresh grated ginger, honey, and olive oil that comes together in one small bowl with a quick whisk. Shallot adds a gentle bite that plays beautifully against the sweetness of the Honeycrisp or Granny Smith apple, and the cranberries bring little bursts of chew throughout. This is the kind of salad that works as a light lunch, a holiday side, or a make-ahead dish that actually improves as it sits — and every ingredient here is straightforward, whole, and completely tree-nut free without any substitutions required.

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