Shaved Brussels Sprout Salad with Apples and Spiced Pecans

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Recipe by Catherine Pla

Serves 6

Shaved Brussels Sprout Salad with Apples and Spiced Pecans

A great fall salad that never disappoints.

  • 12 oz Brussels sprouts, shaved (about 4 cups shaved)

  • 1 large apple

  • 1⁄2 c dried cranberries

  • 1⁄4 c pomegranate seeds

  • 1⁄3 cup Bourbon Spiced Pecans

  • 2 oz crumbled feta cheese

  • 1 recipe Maple Dijon Dressing (recipe follows)

Shave the Brussels sprouts using a mandolin, a food processor fitted with the slicing blade, or slice thinly by hand. You can also purchase shredded Brussels sprouts at many grocery stores.

Dice the apple.

Assemble the salad by mixing all ingredients in a serving bowl. Sprinkle with a pinch of salt. Add about 1⁄2 cup of the dressing and toss.

Maple Dijon Dressing

  • 2 T apple cider vinegar

  • 1 T Dijon mustard

  • 2 t maple syrup

  • 1⁄4 t kosher salt

  • 6 T extra virgin olive oil

In a small bowl, whisk together the vinegar, mustard, maple syrup, and salt. Whisk in the olive oil a tablespoon at a time to create a creamy emulsified dressing. Taste for salt. Can be kept in a jar, refrigerated, for up to two weeks.

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