Brussels Sprouts and Honeycrisp Apple Salad

Brussels Sprouts and Honeycrisp Apple Salad

This crisp, light, and revitalizing Brussels Sprouts and Honeycrisp Apple Salad is a perfect way to reset after indulging in hearty holiday meals. The slightly bitter flavour of Brussels sprouts combines beautifully with the crisp sweetness of Honeycrisp apples and the delightful crunch of pecans. These cruciferous orbs are not only tasty and versatile, Brussels sprouts are high in protein, fibre, and vitamins C and K, making them a nutrition powerhouse to enjoy throughout the cooler months.

Ingredients:

1 lb Brussels sprouts, trimmed and thinly sliced
2 large Honeycrisp apples, cored and thinly sliced
1/2 cup pecans, roughly chopped
1/2 cup pomegranate seeds
1/2 small red onion thinly sliced (optional)
1/4 cup fresh lemon juice (from about 2 lemons)
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon apple cider vinegar
A pinch of kosher salt
Salt and freshly ground black pepper, to taste

Directions:

In a large bowl, combine the  apple,  Brussels sprouts,  pomegranate seeds and pecans. Gently toss to mix. Set aside.
In a small bowl, whisk together the lemon juice and honey until the honey is completely dissolved.
Then, whisk in the cider vinegar, olive oil, and a pinch of kosher salt until the dressing is well blended.
Pour the vinaigrette over the salad and gently toss to evenly coat the ingredients.
Add salt and freshly ground black pepper, to taste.
Refrigerate the salad for about 15-30 minutes before serving. This allows the flavors to meld together.
Serve and enjoy!