Shredded Brussels Sprout and Apple Salad with Pecans

• 1/2 cup pecan halves
• 1 pound Brussels sprouts, shredded
• 1 medium apple, diced (Honeycrisp recommended)
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: 2 tablespoons toasted sesame seeds

Steps

1. 1 Preheat oven to 350°F. Spread pecans on a baking sheet and toast for 5 minutes.
2. 2 In a large bowl, combine shredded Brussels sprouts, diced apple, red onion, and dried cranberries.
3. 3 In a small bowl, whisk together mayonnaise, apple cider vinegar, lemon juice, and Dijon mustard.
4. 4 Pour dressing over the Brussels sprout mixture and toss to coat.
5. 5 Add toasted pecans and gently toss again.
6. 6 Season with salt and pepper to taste.
7. 7 Optional: Sprinkle with toasted sesame seeds before serving.

Equipment

• Large bowl
• Whisk
• Baking sheet

Variations

• Add crumbled feta cheese for a tangy twist.
• Include a handful of chopped walnuts for a different nutty flavor.

Substitutions

• Substitute mayonnaise with Greek yogurt for a lighter option.
• Use golden raisins instead of dried cranberries.

Pairings

• Pairs well with roasted root vegetables.
• Serve alongside a tangy vinaigrette dressed kale salad.

Nutrition

Tips

• For extra crunch, chill the salad for at least 30 minutes before serving.
• If you prefer a nut-free option, use sunflower seeds instead of pecans.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Toss gently before serving.

Freezing: Does not freeze well due to the texture of the Brussels sprouts and apples.

Serving Suggestions

• Pair with grilled chicken or roasted turkey for a hearty meal.
• Great as a side dish for holiday dinners.

FAQ