Fall Brussels Sprout Salad
Ingredients
The salad
-
4
cups
shredded brussels sprouts
-
2
honeycrisp apples, finely chopped
-
2
stalks
celery, chopped
-
⅓
cup
green onions, sliced
-
⅓
cup
chopped pecans
-
⅓
cup
fresh parsley, chopped
-
1
tablespoon
fresh sage, chopped
The dressing
-
¼
cup
olive oil
-
3
tablespoons
apple cider vinegar
-
1
tablespoon
maple syrup
-
1
teaspoon
dijon mustard
-
1
clove
garlic, minced
-
1
tablespoon
minced shallots
-
¼
teaspoon
salt
-
¼
teaspoon
pepper
Instructions
- Shred the brussels sprouts and chop the apples, celery, green onions, parsley, and sage.
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, dijon mustard, garlic, shallots, salt, and pepper until emulsified.
- In a large bowl, combine the shredded brussels sprouts, chopped apples, celery, green onions, pecans, and fresh herbs.
- Drizzle the maple dijon dressing over the salad, toss to combine, and adjust seasoning if necessary. Serve and enjoy!
Nutrition Facts (estimated)
Servings
6
Calories
201
Total fat
13.7g
Total carbohydrates
19.6g
Total protein
3.6g
Sodium
89.6mg
Cholesterol
0mg
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