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Autumn Salad with Brussels Sprouts Cranberries and Pecans

This Brussels sprouts salad with cranberries and pecans combines thinly sliced sprouts, crisp apple, and shaved Parmesan with a tangy maple-Dijon dressing. Massaging the sprouts softens them while keeping the salad fresh and crunchy.
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Prep Time 15 minutes
Cook Time 5 minutes
Resting time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dressing
  • 3 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp pure maple syrup
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.33 cup extra-virgin olive oil
Salad
  • 1 lb Brussels sprouts trimmed
  • 0.5 cup pecan halves
  • 1 apple medium, cored and thinly sliced
  • 0.5 cup dried cranberries
  • 0.33 cup Parmesan cheese shaved

Equipment

  • 1 Skillet

Method
 

Make the dressing
  1. Whisk the apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper in a small bowl.
  2. Gradually whisk in the olive oil until emulsified.
Prepare the salad
  1. Thinly slice the Brussels sprouts with a sharp knife or food processor and place them in a large bowl.
  2. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant.
  3. Transfer the pecans to a cutting board and let them cool.
  4. Roughly chop the pecans.
  5. Pour the dressing over the Brussels sprouts and toss well.
  6. Massage the sprouts with clean hands for about 1 minute to soften them.
  7. Add the apple, cranberries, pecans, and Parmesan and toss to combine.
  8. Let stand for 10 minutes before serving.

Notes

For tender sprouts with some crunch, massage them with the dressing for about 1 minute. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a dairy-free version, use vegan Parmesan.