Shaving Brussels sprouts might disguise these controversial veggies’ looks, but luckily it doesn’t take away any of their delish flavor! For this salad, we’ve used shaved Brussels sprouts and spinach to create our base of greens. We then top it with our baked salmon filet from True North, julienned carrots, celery, and red onions, and finally garnish it all with toasted hazelnuts and mint. Lastly, a side of our cranberry-mostarda dressing completes the dish.