Shaved Brussel Sprouts, Pecan & Cranberry Salad
December 18, 2014 | Serves 6
- 500g Brussel Sprouts
- 1/2 Cup of Pecans, Roughly Chopped (75g)
- 1/3 Cup of Dried Cranberries (50g)
For the Dressing:
- Juice of 1 Lemon
- 1/4 Cup of Olive Oil (60ml)
- 1 Teaspoon of Dijon Mustard
- 1 Teaspoon of Honey/Maple Syrup
- Salt & Pepper
This is a great way alternative traditional roasted sprouts and makes a gorgeous crunchy side. The citrusy dressing with the crunchy sprouts, toasted pecans and sweet, chewy cranberries make such a great balance of textures and tastes. It’s also a great alternative to slaw (try my Simple Slaw) if you’re looking to change it up!
Chop the browned ends off the sprouts and remove any dirty outer leaves so they’re nice and clean.
Use your food processor with the thin slicing blade (or a mandolin grater) to shave the brussel sprouts and add them to a large bowl.
Add the pecans to a pan on medium/high heat for a few minutes until they’re nice and toasted. While they’re on, make the dressing. Combine all the ingredients and whisk them together. Add the toasted pecans, cranberries and dressing to the bowl and toss.
Serve and enjoy.