Roasted Brussels Sprouts Crunch Salad

1. Preheat the oven to 425°F (218°C).

2. Add the shredded Brussels sprouts to a sheet pan, then add 2 tablespoons of olive oil, 1/2 teaspoon salt, and pepper to taste. Toss to combine.

3. Roast in the oven for 15-17 minutes, until just softened.

4. While the Brussels sprouts roast, make the topping by combining the crushed cashews, shredded Parmesan, chopped parsley, lemon zest, a pinch of salt, and pepper to taste in a bowl. Mix to combine.

5. Prepare the dressing by adding 3 tablespoons of olive oil, Greek yogurt, mustard, mayo, lemon juice, apple cider vinegar, maple syrup, 1/2 teaspoon salt, and pepper to taste to a jar with a lid. Cover and shake until smooth.

6. Once the Brussels sprouts are roasted, plate them.

7. Top with the cashew-Parmesan mixture and dress with the dressing to taste. Toss and enjoy.