Shaved Brussels Sprout Salad
Shaved Brussels Sprout Salad with apples, cheddar, and toasted pecans is packed with flavor with just the right amount of crunch.
Ingredients
Salad Ingredients
- 1 1/2 lbs Brussels sprouts shaved
- 5 oz extra sharp white cheddar cheese
- 1 apple thinly sliced
- 1 cup shallots thinly sliced (about 2 medium shallots)
- 1 cup pecans toasted
- 1/8 tsp cayenne pepper
- 1/8 tsp salt
Dressing
- 3 tbsp Dijon mustard
- 4 cloves garlic minced
- 1 tsp honey
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1-2 tbs lemon juice
Instructions
- Preheat oven to 350 degrees. Spread the pecans on a parchment-lined baking sheet. Toast the pecans for 6-8 minutes. The pecans should deepen a little in color. When you can smell them, they’re done. As soon as you pull them from the oven, season with salt and cayenne pepper. Set aside.
- Remove the stems from the Brussels sprouts and thinly slice them or shave them using a mandoline slicer or food processor. Cut the cheese into thin matchsticks or small cubes. Thinly slice the apple (about the same size as the cheese). Thinly slice the shallots.
- Add the Brussels sprouts, cheese, apples, toasted pecans, and shallots to a large bowl.
- Whisk together all of the dressing ingredients. Pour over the salad ingredients and toss. Top with some extra cheese.