This Winter Salad with Brussel Sprouts Apples and Pecans tossed in a Maple Dijon Vinaigrette is a staple in my household since I was introduced to brussel sprouts, especially during the holiday season. Mixed with fresh ingredients such as apples and plenty crunchy elements like pine nuts, almonds, walnuts and lightly sprinkled parmesan cheese. All tossed together and simple to serve, this winter salad pairs with any meal as a beautiful side or add some protein to make it a meal.
Brussel Sprouts Salad?
Brussels sprouts are my favorite winter vegetable. It’s something I did not grow up eating (don’t think we had them in India when I was growing up) but over a couple Thanksgiving meals during my time in the US, I developed a great liking to it. While I love them roasted and in a hash, this may be my favorite way to eat them - raw, shredded and in a salad.
This salad is pretty easy to make, the only time consuming thing is shredding those Brussels sprouts. While you can use a mandoline (I am terrified of it), I prefer thinly slicing them using a knife. Cut the bottom, discard the outer leaves, cut them into half, and then slice them as thin as you can.
This salad is the perfect combination of sweet, crunchy and just a little tangy. The ingredients are simple and crafting it is a breeze. You could serve this cocktail at a variety of occasions such as:
Dinner with friends and family
A side dish
Brussel Sprout Apple Pecan Winter Salad Recipe
Shredded Brussels sprouts,
Salad Dressing Recipe
Extra virgin olive oil
Apple Cider Vinegar
Fresh lemon juice
Salt and pepper
Brussel Sprout Apple Pecan Winter Salad Instructions & Steps
To a bowl, add those shredded Brussels sprouts, a fruit (I love apples in this salad but clementines or pomegranate work great too), some dried fruit (@oceansprayinc Dried cranberries works best), some nuts for crunch (I added pecans here but walnuts, almonds, pine nuts all work well) and some @ingredients_by_saputo Parmesan cheese. That’s it in terms of the salad - 5 ingredients.
Now onto the dressing, I prefer a simple Maple Dijon Vinaigrette in this salad to keep things light. For that, I add @bertollicanada Extra virgin olive oil, @bragg Apple Cider Vinegar, fresh lemon juice, maple syrup, dijon mustard, minced garlic, salt and pepper to a jar and then shake it. Pour the dressing over the salad and then let it sit for a few minutes allowing the Brussels sprouts to soak up the dressing & soften up a bit. Enjoy chilled!
For #whole30 skip the Parmesan cheese (or perhaps substitute it with Nutritional yeast, which I haven’t tried) and swap the maple syrup in the dressing with fresh orange juice. Double check your dried cranberries to ensure they do not contain sugar or other non-compatible ingredients.
Let us know your thoughts on our Brussel Sprout Apple Pecan Winter Salad.
Preparation Time: 15 Minutes
Cooking Time: 0 Minutes
Recipe Development & Photography By: