Description
A cozy fall salad featuring warm Brussels sprouts, crisp apples, toasted pecans, and dried cranberries tossed in a tangy maple-Dijon vinaigrette. Perfectly balanced in flavor and texture.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 1 large Honeycrisp or Gala apple, thinly sliced
- 2 tablespoons olive oil
- 1/4 cup red onion, finely sliced
- 1/4 cup pecans, roughly chopped and toasted
- 1/4 cup dried cranberries
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium heat.
- Add olive oil, then sauté sliced Brussels sprouts and red onion for 8 to 10 minutes until tender and browned.
- In a small bowl, whisk Dijon mustard, apple cider vinegar, maple syrup, salt, and pepper.
- In a mixing bowl, combine cooked sprouts and onions with apple slices, toasted pecans, and cranberries.
- Pour vinaigrette over salad while warm and toss gently to combine.
- Let sit a few minutes before tasting and adjusting seasoning.
- Serve warm with optional garnishes like extra fruit or nuts.
Notes
- Toast pecans right before serving for maximum crunch.
- Use lemon juice to prevent apples from browning.
- Add herbs like parsley or thyme for extra freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 10g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Warm Brussels Sprouts Salad, fall salad, vegetarian salad, apple salad, brussels sprouts recipe