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Shaved Brussel Sprout Salad filled with apples, pomegranate, candied pecans, and white cheddar cheese then tossed with a light Lemon Vinaigrette.
Scale
Ingredients
- 10 oz. shaved brussels sprouts
- 2 cupsof arugula
- 1/2 cuppomegranate seeds
- 1granny smith apple, thinly sliced
- 1/3 cupshaved white cheddar cheese
- 3/4 cuppecan pieces
- 1 tablespoonbrown sugar
- 1 tablespoonunsalted butter
Lemon Vinaigrette:
- 2汤匙fresh lemon juice
- 2汤匙olive oil
- 1 tablespoonmaple syrup
- 2 tablespoonwhole grain mustard
- 1garlic clove, minced
- salt & pepper to taste
Instructions
- Heat a medium skillet to medium hight heat. Add pecans, butter, and brown sugar.
- Cook for 4-5 minutes, stirring the entire time. Until butter and brown sugar melt and begin to stick to the pecans.
- Place pecans on tin foil or parchment paper to cool down.
- In the meantime, add fresh lemon juice, olive oil, maple syrup, whole grain mustard, garlic clove, salt, and pepper to a small bowl. Using a whisk, stir until completely mixed together. (basically until there is no more separation between the oil and lemon juice) Set aside.
- In a large bowl, add brussels sprouts, arugula, pomegranate, granny smith, shaved white cheddar cheese, and candied pecans.
- Top with dressing. Gently toss. Serve.
Keywords:weeknight dinner ideas, brussels sprout recipe, shredded brussels sprouts
