This apple pecan brussels sprout salad is for crunch lovers! Made with shredded brussels sprouts, apples, pecans, parmesan cheese, and homemade dressing.
Kosher salt and freshly cracked black pepperto taste
Instructions
Make the Honey Lemon Vinaigrette: Add the ingredients of the honey lemon vinaigrette to a small jar with a lid and shake vigorously to emulsify; set aside.
If you don't have a jar (get one!), simply whisk all of the ingredients, EXCEPT the olive oil in a small bowl. Slowly drizzle the oil into the bowl with the lemon mixture until well incorporated and the dressing turns a nice light yellow color.
Thinly slice the brussels sprouts using a very sharp knife, mandoline or food processor fitted with the slicer attachment and place the sliced brussels sprouts in a large bowl. Add the diced apple, Parmesan cheese, and chopped pecans.
Drizzle with the dressing, toss with tongs to coat. Let the salad stand at least 5 minutes before serving to allow the brussels sprouts to wilt some and the flavors to blend together.
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
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