Brussel Sprout Salad with Pecans and Dried Cranberries

Who knew Brussels sprouts could be so tasty! I found this awesome salad recipe online.

I tried out a new attachment for my food processor and these brussel sprouts were sliced in no time. I made a honey mustard vinaigrette to dress this simple salad. I ate an entire bowl full of brussel sprout, found out it’s a very good green for salads, stays crunchy and goes well with many flavours. My favourite topping for salads, toasted pecans and something sweet in the dried cranberries.

This is a quick and easy salad especially if you have a food processor to slice up the brussel sprouts.

Brussel Sprout Salad with Pecans and Dried Cranberries

makes salad for 2

Ingredients:

- 6 cups brussel sprouts, sliced thin (cut off bottom stem before slicing)

- 1/2 cup dried cranberries, chopped

- 1/3 cup pecans, toasted and chopped

Honey Mustard Vinaigrette

- 2 tablespoons red wine vinegar

- 2 tablespoons Dijon mustard

- 1/4 teaspoon sea salt

- pinch of black pepper

- 1/2 teaspoon garlic powder

- 1 tablespoon honey

- 1/3 cup olive oil

Instructions:

1. Cut off ends of the sprouts or any brown outer leaves. Slice thinly or shred in food processor.

2. Combine all vinaigrette ingredients in a small mason jar and shake vigorously until combined.

3. Toast pecans in a frying pan until golden and fragrant. Let cool before adding to salad

4. Combine all salad ingredients in a large bowl and toss with vinaigrette. Let side 5 - 10 minutes to let dressing soak into brussel sprouts.

This salad would make a great addition to any BBQ or a full meal!

Enjoy!

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