Description
Shredded Brussels sprouts salad with crisp apples, pomegranate and candied pecans. An easy vegan fall salad perfect for Thanksgiving.
Ingredients
Units
Scale
Salad
- 3 cups shredded brussels sprouts* (see notes for how to shred)
- 1 Granny Smith apple, cored and diced
- 1/2 cup fresh pomegranate arils (or substitute unsweetened dried cranberries)
- 1 cup homemade healthy candied pecans, roughly chopped
- 2 green onions, diced
- optional: 1/3 cup crumbled vegan feta (such as Vio Life brand from Whole Foods or Sprouts)
Dressing
- 1/4 cup olive oil
- 1 tablespoon maple syrup
- 1/2 tablespoon balsamic vinegar
- 1 clove garlic, pressed through a garlic press
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Add the shredded Brussels sprouts, diced apples, pomegranate arils (or dried cranberries), chopped candied pecans, diced green onion and crumbled vegan feta cheese (if using) to a large mixing bowl. Set aside.
- In a small lidded jar add all the dressing ingredients. Cover with the lid tightly and shake well. Pour overtop the salad. Toss well. Serve.
- Store leftovers in an airtight container in the refrigerator for up to two days. Best when fresh and served cold or at room temperature.
Notes
*Trim the stem off Brussels sprouts. Halve them and add to a 7-cup food processor and pulse ten times until it is a uniform rice like consistency.Â
- Prep Time: 10
- Category: Salad or Side
- Method: food processor