When you're tired of the same old salad, this one with Brussels sprouts, Autumn Glory apple, and candied pecans is the perfect swap! Drizzled with a yummy, tangy apple vinaigrette that is super easy to whip up and is a delicious addition to the dish. This recipe works great for a dinner side dish or even for weekly lunch meal prep.
Ingredients
- 2 pounds of Brussels sprouts, washed, dried, and sliced thinly
- ½ cup candied pecans
- 2 Autumn Glory apples, thinly sliced or diced
- 3 strips bacon, cooked and crumbled
- ½ cup dairy-free feta, crumbled
- ⅓ cup dried cherries or cranberries (optional)
- Sea salt to taste
- Cracked black pepper to taste
Easy Apple Vinaigrette
- ½ Autumn Glory apple, diced
- ⅓ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- Juice of 1 lemon
- 2 tablespoons light agave nectar
- 1 clove garlic
- 5 tablespoons Dijon mustard
- ½ tsp garlic powder
- Sea salt to taste
- Cracked black pepper to taste
Directions
- Slice Brussels sprouts as thinly as you can with a sharp knife or mandolin.
- Coat a large wok or skillet with non-stick cooking spray and set it to medium heat.
- Once hot, add Brussels sprouts and continuously toss around for approx. 2 minutes. Remove from heat before Brussels sprouts wilt; make sure they keep their color and texture.
- Add all salad ingredients to a large mixing bowl and toss together.
- Add dressing if desired and toss/coat salad again well.
Recipe created by Fit Foodie Le for Superfresh Growers.
