Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tbsp Apple Cider Vinegar (ACV)
  • 2 Tbsp Pure Maple Syrup (Grade A Dark)
  • 1 Tbsp Dijon Mustard
  • 1 small clove Garlic, finely minced or grated
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 lb Brussels Sprouts, trimmed and shaved
  • 1 medium Crisp Apple (Honeycrisp, Fuji, or Gala)
  • 1/3 cup Pecan Halves
  • 1/4 cup Dried Cranberries
  • 2 oz Feta Cheese, crumbled

Instructions:

  1. Toast the Pecans: Place the pecan halves in a small, dry frying pan over medium heat. Toast, stirring frequently, for 3 to 5 minutes until fragrant and lightly browned. Remove immediately from the pan and set aside to cool completely. Once cool, roughly chop.
  2. Prepare the Brussels Sprouts and Apples: Trim the tough ends of the Brussels sprouts and remove any loose outer leaves. Finely shred the sprouts into thin ribbons using a mandoline or sharp knife. Place the shredded sprouts into the large mixing bowl. Quarter the apple, remove the core, and cut the apple into small, bite-sized cubes. Add the cubed apple to the bowl with the sprouts.
  3. Mix the Vinaigrette: In a small bowl or jar, combine the Apple Cider Vinegar, Maple Syrup, Dijon Mustard, minced Garlic, Salt, and Pepper. Whisk thoroughly until the salt dissolves. Slowly drizzle in the Olive Oil while continuously whisking (or shaking the jar vigorously) until the dressing is emulsified. Taste and adjust seasoning.
  4. Assemble and Rest the Salad: Pour approximately two-thirds of the Maple-Dijon Vinaigrette over the Brussels sprouts and apples. Toss thoroughly until the sprouts are evenly coated. Let the salad rest for 15 minutes at room temperature. This rest allows the dressing to lightly marinate and soften the raw sprouts.
  5. Finish and Serve: After resting, add the chopped Pecans, Dried Cranberries, and Feta cheese to the salad bowl. Toss gently. If the salad seems dry, add a splash more dressing. Transfer the salad to a serving dish and serve immediately.