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Monday, May 3, 2021

Shaved Brussels Sprouts and Apple Salad with Pecans. Fresh, crunchy, and delicious!

Are you looking for more delicious non-lettuce salads to enjoy? While a lettuce-based salad is always enjoyable, other vegetables make great salads as well. Plus having a variety of non-lettuce salad recipes to enjoy means that a salad is just a few moments away!


We eat a large variety of non-lettuce salads around here, not only are they delicious, but it is also one of the easiest ways to get more vegetables into your daily meals. Plus the variety of ingredients, the different flavors from the individual dressings, and the crunch factor make them a real favorite in our meal plans. 

But this was my first time making a brussel sprout salad. But it won't be my last time making Shaved Brussels Sprouts and Apple Salad with Pecans. Just like coleslaw, brussel sprout salads are just as tasty in leftover form. To be honest, they are also fun to work with. Especially if you are cooking with young helpers with smaller hands, those little cabbages are just the right size!




Fresh (raw) Brussel sprouts do not have a strong flavor. The dressing on this Shaved Brussels Sprouts and Apple Salad with Pecans is simple and delicious. A mixture of fresh lemon juice, a bit of honey, and a squeeze of Dijon mustard.  A quick tossing of the salad ingredients together and a brief rest in the refrigerator is all it takes. Add the pecans at the table for those that can't bet enough of a good thing! 

Ingredients needed for this recipe:
  • Brussels sprouts
  • apple
  • lemon
  • olive oil
  • honey
  • Dijon mustard
  • salt and pepper 
You will also need:
  • a food processor 
or 
  • mandoline
  • measuring spoons
  • medium-sized mixing bowl
  • cutting board
  • kitchen knife
  • citrus juicer
  • large spoon 
  • serving bowl
Now we are ready to begin!



Shaved Brussels Sprouts and Apple Salad with Pecans

3 c shaved brussels sprouts (about 1 pound of brussels sprouts)
1 large or 2 small red-skinned apples, we used Gala apples
1 lemon
2 T olive oil
2 T honey
1 T Dijon Mustard
salt and pepper to taste
1/2 c chopped pecans


Clean the brussels sprouts by removing the outer leaves, as well as any that are withered or yellowed. Rinse under cool water if needed, drain well, and let air dry. 

Quarter the apple(s), remove the core. 

Use a mandoline or food processor to shred the brussels sprouts and the apple pieces. Place into a medium-sized mixing bowl. 

Juice the lemon, add the juice to the mixing bowl along with the olive oil, honey, and Dijon mustard. Toss the ingredients together until well coated with the dressing. 

Take care to get some of the dressing on each apple slice to prevent browning. Season with salt and pepper. Let rest in the refrigerator for two to three hours. 

To serve, toss again, adjust the salt and pepper is needed. Transfer to a serving bowl, if desired. Sprinkle the pecans over the top of the salad or if preferred let each person add the pecans to their own serving. 


Storage options for Shaved Brussels Sprouts Salad with Apples and Pecans. Store covered in the refrigerator for up to four days. I do not recommend freezing this recipe.


UPDATE:  For your convenience, a "copy and paste" version of Shaved Brussels Sprouts and Apple Salad with Pecans has been included below. 


Recipe featured at: 
Scratch Made Food! & DIY Homemade Household is a featured blogger at Simple Homestead Blog Hop at Frugal Little Homestead Blog.
Scratch Made Food! & DIY Homemade Household is a featured blogger at Simple Homestead Blog Hop. 

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Printable "copy and paste" version:
Shaved Brussels Sprouts Salad with Apples and Pecans

3 c shaved brussels sprouts (about 1 pound of brussels sprouts)
1 large or 2 small red-skinned apples, we used Gala apples
1 lemon
2 T olive oil
2 T honey
1 T Dijon Mustard
salt and pepper to taste
1/2 c chopped pecans

Clean the brussels sprouts by removing the outer leaves, as well as any that are withered or yellowed. Rinse under cool water if needed, drain well, and let air dry. 

Quarter the apple(s), remove the core. 

Use a mandoline or food processor to shred the brussels sprouts and the apple pieces. Place into a medium-sized mixing bowl. 

Juice the lemon, add the juice to the mixing bowl along with the olive oil, honey, and Dijon mustard. Toss the ingredients together until well coated with the dressing. 

Take care to get some of the dressing on each apple slice to prevent browning. Season with salt and pepper. Let rest in the refrigerator for two to three hours. 

To serve, toss again, adjust the salt and pepper is needed. Transfer to a serving bowl, if desired. Sprinkle the pecans over the top of the salad or if preferred let each person add the pecans to their own serving. 


Storage options for Shaved Brussels Sprouts Salad with Apples and Pecans. Store covered in the refrigerator for up to four days. I do not recommend freezing this recipe.

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Would you like to comment?

  1. This looks delicious, Melynda! Brussels Sprouts are a family favourite at our house - I used to call them'baby cabbages' when my son was little. Love the flavours in the dressing too - and you can't go wrong with pecans! Thank you for sharing and for being a part of the Hearth and Soul Link Party Community. Have a lovely weekend!

    ReplyDelete
    Replies
    1. Thank you April, thanks for hosting Hearth and Soul! Have a great week ahead.

      Delete
  2. It's always nice to have another non lettuce interesting salad recipe. Thanks

    ReplyDelete
    Replies
    1. I agree, I love having a variety of non-lettuce salads to enjoy. Thanks for stopping by, have a great week ahead.

      Delete
  3. Oh yum. I love this recipe. I think I'll have to chop my sprouts since I don't have a mandolin. My daughter is a vegetarian and coming to visit. This will make a good addition to the weakened and a perfect make ahead .

    ReplyDelete
    Replies
    1. Thank you! I hope you enjoy it as much as we do! Thanks for stopping by!

      Delete
  4. My husband loves brussel sprouts...Me..not so much!

    ReplyDelete
    Replies
    1. Yes, they are a love 'em or hate 'em kind of vegetable.

      Delete
  5. I'm going to have to try this recipe to get my kids to eat some brussel sprouts! Thanks for sharing at The Homestead Blog Hop!

    ReplyDelete
    Replies
    1. I hope you enjoy this salad as much as we do, thanks for stopping by!

      Delete
  6. Thanks for sharing with us at Simple Homestead Blog Hop! Your delicious salad is one of this week's features - see you there!
    Melissa | Little Frugal Homestead

    ReplyDelete
  7. YUM, looks good!! Thanks so much for linking up with me at the Unlimited Link Party 26. Pinned!

    ReplyDelete
    Replies
    1. Dee, you are welcome, I appreciate you're hosting this link up, thank you!

      Delete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!