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Shaved Brussels Sprout Salad with Apples and Pecans

Brussels sprout salad with apples and pecans pairs thinly shaved sprouts and crisp apples with a tangy maple-Dijon dressing. Toasted pecans and Parmesan add crunch and savory flavor after a 10-minute rest.
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Prep Time 15 minutes
Cook Time 5 minutes
standing time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 0.75 cup pecan halves
  • 1.5 lb Brussels sprouts trimmed
  • 2 crisp apples medium, cored and thinly sliced
  • 0.5 cup Parmesan cheese shaved or finely grated
For the dressing
  • 0.25 cup extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 skillet
  • 1 mandoline

Method
 

  1. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant; transfer to a plate to cool.
  2. Thinly shave the trimmed Brussels sprouts with a sharp knife or mandoline and place them in a large bowl. Add the cored and thinly sliced apples.
  3. Whisk the olive oil, apple cider vinegar, Dijon mustard, maple syrup, kosher salt, and black pepper in a small bowl until combined.
  4. Pour the dressing over the Brussels sprouts and apples and toss well. Let stand for 10 minutes, then toss with the cooled pecans and shaved or finely grated Parmesan cheese before serving.

Notes

For the best crunch, add the pecans just before serving. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended. For a dairy-free version, use plant-based Parmesan.