Shaved Brussels Sprouts Salad with Apples, Pecans, and Maple Dijon

Crisp shaved brussels sprouts salad with apples, toasted pecans, dried cranberries, and a sweet-tart maple Dijon dressing.

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Prep Time 15

Cook Time 8

Total Time 23

Servings: 8

Course: Salads, vegetarian

Cuisine: American

Calories: 290

6 cups shaved Brussels sprouts about 18 oz (540 g); use a mandoline for even shreds
2 medium apples (Fuji or Granny Smith) cored and sliced thin or grated
2 teaspoons fresh Meyer lemon juice regular fresh lemon juice also works
2 whole green onions thinly sliced, white and light green parts
3/4 cup dried cranberries or use 3/4 cup fresh pomegranate seeds
3/4 cup toasted pecans coarsely chopped after toasting
3/4 cup grated Parmesan or Parmigiano-Reggiano finely grated from a wedge
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
1/4 cup extra-virgin olive oil California olive oil if available
to taste salt and freshly ground black pepper

In a small bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, extra-virgin olive oil, and a pinch of salt and pepper until smooth and emulsified. Set aside.
Preheat the oven to 350°F (175°C). Spread the pecans in a single layer on a parchment-lined baking sheet and toast for 8 to 10 minutes, until fragrant and lightly browned. Cool completely, then coarsely chop.
In a large mixing bowl, toss the sliced or grated apples with the lemon juice. Add the shaved Brussels sprouts, sliced green onions, and dried cranberries (or pomegranate seeds) and toss to combine.
Stir in the grated Parmesan and cooled pecans. Drizzle the dressing over the salad and toss gently until everything is evenly coated. Serve immediately.

Calories: 290kcalCarbohydrates: 30gProtein: 7gFat: 17gSaturated Fat: 3gCholesterol: 7mgSodium: 260mgFiber: 5gSugar: 19g

For the best texture, use a mandoline or a food processor with a slicing disc to shave Brussels sprouts very thinly.

If you can't find dried cranberries, substitute dried cherries, chopped dates, or fresh pomegranate seeds.

This salad is best served right after dressing; if making ahead, keep the dressing separate and toss just before serving.

Add the apples and cheese just before serving to keep them from turning limp or weeping.

Drizzle in half the dressing first, then add more as needed so the salad stays lightly coated instead of soggy.

Leftovers keep in the fridge for about a day, though the sprouts will soften.

For extra protein, top with grilled chicken, salmon, or chickpeas.

Let us know how it was!