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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.
Ingredients
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
Instructions
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!
Nutrition facts
Meet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
Categories
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