Fall Brussels Sprout Salad with Apples, Pecans, and Blue Cheese
Recipe from Skinnytaste
Ingredients
- 4 cups thinly shredded brussels sprouts (12 oz)
- ¼ cup chopped pecans (1 oz)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced shallots
- 2 teaspoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 3 tablespoons crumbled blue cheese or gorgonzola
- 1 small honey crisp apple, cored and cut into matchsticks (skin on)
- Salt and black pepper to taste
Method
- Whisk together olive oil, Dijon mustard, shallots, and vinegar with a pinch of salt and pepper.
- Pour dressing over brussels sprouts in a large bowl; season with ¼ teaspoon salt and pepper.
- Mix in apples, then top with pecans and blue cheese.
- Serve immediately or refrigerate until ready to serve.