Ingredients:

  • 1 lb Brussels sprouts, ends trimmed and cored
  • 1 medium Granny Smith apple, julienned
  • 1/2 cup toasted pecans
  • 1/3 cup dried cranberries
  • 1/4 cup red onion, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Trim the woody ends off the Brussels sprouts and slice a thin sliver off the core. Shred the sprouts using a mandoline or food processor until thin and wispy. Place them in a large bowl, toss with a pinch of salt, and let sit for 5 minutes to soften.
  2. In a small mason jar or bowl, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Shake or whisk vigorously until the mixture is thick and glossy.
  3. Add the julienned apple, dried cranberries, and red onion to the shredded sprouts. Pour the dressing over the top and toss gently until every strand is coated.
  4. Fold in the toasted pecans last to ensure they remain crisp.