Chopped Broccoli, Brussels Sprouts and Pecan Salad with Honey Mustard Vinaigrette

By: Julie Fagan, Peanut Butter Fingers

Serving Size: 6

Cook Time: 20 mins

Blogger “Peanut Butter Fingers” 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!

Calories 290

Fat 19 g

Saturated Fat 2.5 g

Sodium 220 mg

Carbs 30 g

Fiber 6 g

Protein 5 g