Honey Mustard Brussels Sprout Salad with Cranberries, Apples and Pecans
You will love the crispiness of the Brussels sprouts, the sweetness of fresh apples, the tart taste of dried cranberries and the crunchiness of pecans.
- 1 lb. Brussels Sprouts
- ½ cup cranberries, dried chopped
- ½ cup pecans broken into pieces
- 1 apple, such as Fuji cored and thinly sliced
- ⅓ red onion thinly sliced
- ⅓ cup Parmesan cheese
Honey Mustard Dressing
- 2 tablespoon Dijon mustard
- 2 tablespoon apple cider vinegar
- 2 tablespoon honey
- ⅓ cup olive oil more if desired
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon sea salt
Brussels Sprout Preparation: Cut off the ends of the sprouts and any browning outer leaves. Shred them in a food processor using the slicing blade or slice them as thinly as possible using a sharp knife. Set aside in a large mixing bowl.
Honey Mustard Dressing: In a small bowl, first combine the vinegar and mustard, season with salt and pepper and add garlic and onion powder. Then slowly drizzle in the olive oil while whisking the ingredients together. Now whisk in honey.
Adding it all together: Add cranberries, apples, pecans and red onion to the bowl with shredded Brussels sprouts. Add the Honey Mustard dressing Vinaigrette from step 2 and mix well. Sprinkle with Parmesan cheese.
Calories: 293kcal | Carbohydrates: 27g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 263mg | Potassium: 376mg | Fiber: 5g | Sugar: 17g | Vitamin A: 630IU | Vitamin C: 66.1mg | Calcium: 108mg | Iron: 1.5mg