Description
A vibrant and crunchy salad that transforms fresh, raw Brussels sprouts into a delicate, nutrient-dense base. Tossed with crisp, sweet apples and toasted pecans in a bright, maple-cider vinaigrette, this dish offers a perfect balance of earthy and sweet flavors. It is an ideal, wholesome choice for a refreshing lunch or an elegant, festive side dish that requires no heavy cooking.
Ingredients
2 tablespoons apple cider vinegar
1 tablespoon whole grain mustard
2 teaspoons pure maple syrup
1 tablespoon extra virgin olive oil
1 pound fresh Brussels sprouts, trimmed and thinly sliced
1/4 cup finely grated Parmesan cheese
1 large apple (Honeycrisp or Pink Lady), thinly sliced
1/4 cup raw pecans, roughly chopped
Sea salt and cracked black pepper to taste
Instructions
In a medium glass bowl, whisk together the apple cider vinegar, whole grain mustard, maple syrup, and olive oil until emulsified.
Season the dressing lightly with sea salt and black pepper.
Place the thinly sliced Brussels sprouts in a large mixing bowl.
Pour the dressing over the sprouts and toss well to coat, letting them sit for 10 minutes to soften slightly.
Add the sliced apples and chopped pecans to the bowl.
Top with grated Parmesan cheese and toss gently before serving.
Notes
For best results, shave the Brussels sprouts using a mandoline or the slicing attachment of a food processor. To toast the pecans, place them in a dry pan over medium heat for 3-5 minutes until fragrant. Store in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 145
- Sugar: 8g
- Sodium: 165mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg