Ingredients:

  • 1 lb Brussels sprouts, trimmed and cored
  • 2 medium Granny Smith apples, cored
  • 1/2 cup pecans, toasted
  • 1/4 cup dried cranberries
  • 1/4 cup red onion, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Pulse the trimmed Brussels sprouts in a food processor using the slicing disc (or use a mandoline) until they are finely shredded. Repeat this process with the apples, keeping the skins on. Transfer both to a large mixing bowl.
  2. Combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small jar. Shake vigorously for 30 seconds until the mixture is opaque and thickened.
  3. Pour the dressing over the shaved sprouts and apples. Toss gently with tongs to ensure an even coating.
  4. Fold in the toasted pecans, dried cranberries, and sliced red onion. Serve immediately or let sit for 10 minutes for the flavors to meld.