Description
Sam Kimball and Sara Zak from MI Prime Health share a delicious recipe perfect for early spring.
Recipe: Brussels Sprout, Apple & Maple Pecan Salad
Ingredients
Salad:
? 2 lb Brussels sprouts, shredded and sautéed
? 2 apples, finely diced
? 1 small red onion or 2 shallots, finely diced
? 6–8 slices maple bacon, cooked and chopped
? 1 cup raw pecans or maple-candied pecans
? Fresh grated Parmesan for serving
Maple Pecans:
? 3 cups pecans
? 1/2 cup pure maple syrup
? Dash of cinnamon
Creamy Maple Dressing:
? 3–4 garlic cloves, minced
? Small squeeze of Dijon mustard
? 3 tbsp maple syrup
? Splash of apple cider vinegar
? Juice of 1 lemon
? Salt & pepper to taste
Instructions
1. Prepare the Brussels sprouts:
Sauté the shredded sprouts in a little olive oil over medium heat until they soften and develop a touch of golden color.
2. Make the maple pecans:
Add the pecans, maple syrup, and cinnamon to a pan. Cook over medium heat until the syrup reduces down. Spread onto a parchment-lined sheet to cool and crisp.
3. Whisk the dressing:
Combine the garlic, Dijon, maple syrup, apple cider vinegar, lemon juice, salt, and pepper.
4. Assemble your salad:
In a large bowl, toss together the warm Brussels sprouts, apples, red onion or shallots, maple bacon, and pecans. Drizzle with the creamy maple dressing and finish with freshly grated Parmesan.
