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Apple Pecan Brussels Spout Salad
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5 from 1 vote

Apple Pecan Brussels Sprout Salad

A crisp Apple Pecan Brussels Sprout Salad with honey-lemon vinaigrette. Fresh, crunchy, and ready in 20 minutes. The perfect fall or holiday side dish!
Prep Time 20 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings 4
Calories 234kcal
Author David & Debbie Spivey

Useful Equipment:

Ingredients

  • ½ pound Brussels sprouts cleaned and trimmed
  • 1 Honeycrisp apple diced, a crisp variety works best
  • 1 ounce Parmesan cheese shaved
  • ¼ cup pecans chopped
  • Honey Lemon Vinaigrette (recipe to follow)

Honey Lemon Vinaigrette:

  • 3 tablespoons extra-virgin olive oil
  • ½  tablespoon lemon zest
  • 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon honey
  • ¼ teaspoon crushed red pepper
  • Kosher salt and freshly cracked black pepper to taste

Instructions

Make the vinaigrette:

  • Combine all dressing ingredients in a jar and shake to emulsify. Or whisk everything but the olive oil together, then slowly drizzle in oil until creamy.

Shred the Brussels sprouts:

  • Use a knife, mandoline, or food processor to thinly slice. Add to a large bowl.

Assemble:

  • Add the diced apple, shaved Parmesan, and pecans.

Dress & rest:

  • Drizzle with the vinaigrette, toss well, and let sit 5 minutes before serving.

Notes

I highly recommend that you use a very crisp variety of apple, such as Honeycrisp, Granny Smith, Fuji. I had a variety called "Wine Sap", that I used and it worked very well. To make ahead of time, drizzle only about half of the dressing and toss.
MAKE AHEAD: Refrigerate overnight. Allow the salad and dressing to come up to room temperature. Drizzle the remaining dressing over the salad, toss and serve.
Recipe adapted from Southern Living Magazine

 

Nutrition

Calories: 234kcal | Carbohydrates: 17g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 130mg | Potassium: 297mg | Fiber: 3g | Sugar: 10g | Vitamin A: 545IU | Vitamin C: 54.1mg | Calcium: 115mg | Iron: 1.1mg
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