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  • Chopped Broccoli, Brussels Sprouts and Pecan Salad

Blogger Julie Fagan shares a crunchy chopped broccoli and brussels sprouts salad with pecans that can be enjoyed for lunch or dinner.


12 ounces raw broccoli florets, finely chopped 

12 ounces raw Brussels sprouts, shredded 

1/2 cup shredded carrots 

1/2 cup finely diced red onion, soaked in a small bowl of cold water for 10 minutes 

1 large apple, chopped 

1/2 cup dried cranberries 

1/2 cup pecan pieces 


For the dressing: 

1/3 cup olive oil 

1 tablespoon honey 

1 1/2 tablespoons Dijon mustard 

2 tablespoons apple cider vinegar 

1/2 teaspoon garlic powder 

1/4 teaspoon onion powder 

1/4 teaspoon sea salt


Drain water from the onion and discard. 
Combine all salad ingredients in a large bowl. 

In a small bowl, combine all dressing ingredients and whisk together. 

Pour dressing on top of salad and toss to coat. 

Let the salad rest for 10-20 minutes to let the flavors develop. (Note: This salad is also great the next day if you’d like to prep it ahead!) 

Spoon into bowls and enjoy!

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