Brussel sprouts don’t just have to be cooked. When shaved or sliced very thinly, they’re delish in salads, like this one. Crunchy tart apples, pecans, and a bright dijon lemon vinaigrette allow this salad to be quite the crowd pleaser. And you know, Thanksgiving is right around the corner- this would be an easy way to get some non starchy veggies in.
Shaved Brussel Sprout and Apple Salad
Serves 6-8 appetizer portions
- One 16 ounce bag of shaved Brussel sprouts
- 2 Granny Smith apples, diced
- 2 tbsp chopped pecans
- 1 shallot, minced
- 1/3 cup of neutral flavored oil like grapeseed or canola
- 1/2 lemon, juiced
- 1-2 tsp champagne vinegar
- 1 tbsp Dijon mustard (eye ball it)
- kosher salt and pepper
Place the sprouts, apples, and pecans in a bowl.
In another small bowl, whisk together the shallots, oil, vinegar, lemon, mustard, and a heavy pinch of kosher salt and a few grinds of black pepper.
Pour the dressing on top of the sprouts, apples, and pecans. Stir to combine and allow to sit in the fridge for a couple of hours before serving.