📝 About This Recipe
This vibrant salad reimagines the humble Brussels sprout, transforming it into a delicate, lacey slaw that captures the essence of fall and winter. Tossed with crisp Honeycrisp apples, toasted pecans, and sharp pecorino cheese, it offers a sophisticated balance of sweet, salty, and umami flavors. It’s the perfect refreshing counterpoint to a heavy meal or a standout light lunch that stays crunchy even hours after dressing.
🥗 Ingredients
The Salad Base
- 1.5 pounds Brussels sprouts (trimmed and outer leaves removed)
- 1 large Honeycrisp or Pink Lady apple (julienned into matchsticks)
- 1/2 cup Dried cranberries (roughly chopped for better distribution)
- 1/2 cup Pecorino Romano cheese (freshly shaved with a vegetable peeler)
- 1 small Shallot (minced very finely)
The Toasted Crunch
- 3/4 cup Pecans or Walnuts (halves or large pieces)
- 1 tablespoon Maple syrup (for glazing the nuts)
- 1/4 teaspoon Sea salt (fine grain)
Maple-Dijon Vinaigrette
- 1/3 cup Extra virgin olive oil (high quality cold-pressed)
- 3 tablespoons Apple cider vinegar (unfiltered preferred)
- 1 tablespoon Dijon mustard (creamy style)
- 1 tablespoon Pure maple syrup (Grade A dark)
- 1 tablespoon Fresh lemon juice (provides essential brightness)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Kosher salt (to taste)
👨🍳 Instructions
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1
Begin by prepping the Brussels sprouts. Use a food processor with the slicing attachment for the fastest results, or slice them paper-thin by hand using a sharp chef's knife, holding the sprout by the stem end.
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2
Place the shaved sprouts into a large mixing bowl. Use your fingers to toss and break up any clumps so the leaves are loose and feathery.
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3
In a small dry skillet over medium heat, toast the pecans for 3-4 minutes until they become fragrant and slightly darkened.
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4
Drizzle the 1 tablespoon of maple syrup and the sea salt over the nuts in the skillet. Stir constantly for 1 minute until the syrup bubbles and coats the nuts in a sticky glaze. Remove to parchment paper to cool.
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5
Prepare the vinaigrette by combining the olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, salt, and pepper in a glass jar with a tight-fitting lid.
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6
Shake the jar vigorously for 30 seconds until the dressing is fully emulsified and creamy in appearance.
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7
Add the minced shallots directly to the dressing and let them sit for 5 minutes; the acid in the vinegar will mellow their bite.
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8
Core and slice the apple into thin matchsticks. To prevent browning, you can toss them in a little extra lemon juice if not serving immediately.
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9
Add the julienned apples, chopped dried cranberries, and half of the shaved Pecorino to the bowl with the Brussels sprouts.
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10
Pour about three-quarters of the dressing over the salad. Use large tongs to toss thoroughly, ensuring every sliver of sprout is coated.
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11
Roughly chop the cooled glazed pecans and add them to the bowl, tossing once more gently.
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12
Taste the salad. Brussels sprouts are hearty and may need the remaining dressing or an extra pinch of salt depending on their size.
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13
Transfer to a chilled serving platter. Garnish with the remaining shaved Pecorino and a final crack of black pepper.
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14
Let the salad stand for 10-15 minutes before serving. This allows the sprouts to soften slightly and absorb the flavors of the vinaigrette.
💡 Chef's Tips
For the best texture, use a mandoline to shave the sprouts, but always use the safety guard to protect your fingers. If you find raw sprouts too bitter, massage the shaved leaves with a pinch of salt and a teaspoon of lemon juice 10 minutes before adding other ingredients. Swap Pecorino for Manchego or Sharp White Cheddar if you prefer a creamier, less salty cheese profile. Make it a meal by adding shredded rotisserie chicken or a scoop of cooked quinoa for extra protein. Prepare the dressing up to 3 days in advance to save time on the day of your event.
🍽️ Serving Suggestions
Pair with a crisp, dry Riesling or a hard apple cider to complement the fruit notes in the salad. Serve alongside a roasted pork tenderloin or pan-seared scallops for a complete elegant dinner. This salad is a fantastic Thanksgiving side dish as it doesn't require oven space. For a vegetarian brunch, serve this alongside a savory leek and mushroom quiche. Top with a soft-poached egg for a decadent, runny yolk 'dressing' addition.