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

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

Submitted by: Julie Fagan, Peanut Butter Fingers

Blogger “Peanut Butter Fingers” 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 chopped pecans
  • 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

Method

  1. Drain water from the onion and discard.
  2. Combine all salad ingredients in a large bowl.
  3. In a small bowl, combine all dressing ingredients and whisk together.
  4. 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!)
  5. Spoon into bowls and enjoy!

Nutrition facts

Calories

290

Fat

19 g

Sat Fat

2.5 g

Sodium

220 mg

Carbs

30 g

Fiber

6 g

Protein

5 g

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