Brussels Sprout Salad

🛒 Ingredients

• Brussels Sprouts 113 g · 48 kcal
• Pecans, toasted 15 g · 104 kcal
• Dried Cranberries 13 g · 40 kcal
• Parmesan Cheese, shaved 8 g · 28 kcal
• Extra Virgin Olive Oil 14 g · 130 kcal
• Apple Cider Vinegar 8 g · 2 kcal
• Dijon Mustard 3 g · 3 kcal
• Maple Syrup 4 g · 13 kcal

👨‍🍳 Instructions

1. Trim the ends of the Brussels sprouts, remove any loose outer leaves, then thinly slice or shave them using a sharp knife or mandoline.
2. If using raw pecans, toast them in a dry skillet over medium heat for 3-5 minutes until fragrant, then let cool and coarsely chop.
3. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup, a pinch of salt, and a dash of black pepper until well combined.
4. In a large bowl, combine the shaved Brussels sprouts, toasted pecans, and dried cranberries.
5. Pour the dressing over the salad, add the shaved Parmesan cheese, and toss gently to coat all ingredients evenly. Serve immediately.