Honeycrisp & Cheddar Shaved Brussel Salad with Candied Pecans & Apple Cider Mustard Vinaigrette
Honeycrisp & Cheddar Shaved Brussel Salad with Candied Pecans & Apple Cider Mustard Vinaigrette
Ingredients
For the Salad
- 1 1/2 pounds Brussels sprouts, trimmed and shaved thin with a mandoline
- 6 ounces white cheddar cheese, cut into thin matchsticks, divided
- 1 Honeycrisp apple, large, cored and cut into thin matchsticks
- 1 shallot, large, thinly sliced
For the Candied Pecans
- 1 cup pecan halves, roughly chopped
- 2 tablespoons maple syrup
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
For the Apple Cider Mustard Vinaigrette
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Candied Pecans: Line a baking sheet with parchment paper. In a small skillet over medium heat, combine the chopped pecan halves, maple syrup, cayenne pepper, and 1/4 teaspoon kosher salt. Cook, stirring constantly, for 5 to 7 minutes, until the pecans are fragrant and the syrup has thickened and coated them. Spread the candied pecans in a single layer on the prepared parchment paper to cool completely. This will take about 10 to 15 minutes.
⏱️ 15 min
- 2
Make the Apple Cider Mustard Vinaigrette: In a small bowl or jar with a tight-fitting lid, whisk together the apple cider vinegar, Dijon mustard, 1 teaspoon maple syrup, 1/4 teaspoon kosher salt, and black pepper. Slowly drizzle in the extra virgin olive oil while continuously whisking (or shaking if using a jar) until the vinaigrette is well emulsified.
⏱️ 5 min
- 3
Prepare the Salad Base: In a large serving bowl, combine the thinly shaved Brussels sprouts, most of the white cheddar cheese matchsticks (reserve a small amount for garnish), the Honeycrisp apple matchsticks, and the thinly sliced shallot.
⏱️ 10 min
- 4
Assemble and Serve: Pour the prepared Apple Cider Mustard Vinaigrette over the salad ingredients in the bowl. Toss thoroughly to ensure all ingredients are evenly coated. Add most of the cooled candied pecans to the salad and toss gently once more. Garnish with the remaining white cheddar cheese matchsticks and any remaining candied pecans before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honeycrisp & Cheddar Shaved Brussel Salad with Candied Pecans & Apple Cider Mustard Vinaigrette
Ingredients
For the Salad
- 1 1/2 pounds Brussels sprouts, trimmed and shaved thin with a mandoline
- 6 ounces white cheddar cheese, cut into thin matchsticks, divided
- 1 Honeycrisp apple, large, cored and cut into thin matchsticks
- 1 shallot, large, thinly sliced
For the Candied Pecans
- 1 cup pecan halves, roughly chopped
- 2 tablespoons maple syrup
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
For the Apple Cider Mustard Vinaigrette
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Candied Pecans: Line a baking sheet with parchment paper. In a small skillet over medium heat, combine the chopped pecan halves, maple syrup, cayenne pepper, and 1/4 teaspoon kosher salt. Cook, stirring constantly, for 5 to 7 minutes, until the pecans are fragrant and the syrup has thickened and coated them. Spread the candied pecans in a single layer on the prepared parchment paper to cool completely. This will take about 10 to 15 minutes.
⏱️ 15 min - 2
Make the Apple Cider Mustard Vinaigrette: In a small bowl or jar with a tight-fitting lid, whisk together the apple cider vinegar, Dijon mustard, 1 teaspoon maple syrup, 1/4 teaspoon kosher salt, and black pepper. Slowly drizzle in the extra virgin olive oil while continuously whisking (or shaking if using a jar) until the vinaigrette is well emulsified.
⏱️ 5 min - 3
Prepare the Salad Base: In a large serving bowl, combine the thinly shaved Brussels sprouts, most of the white cheddar cheese matchsticks (reserve a small amount for garnish), the Honeycrisp apple matchsticks, and the thinly sliced shallot.
⏱️ 10 min - 4
Assemble and Serve: Pour the prepared Apple Cider Mustard Vinaigrette over the salad ingredients in the bowl. Toss thoroughly to ensure all ingredients are evenly coated. Add most of the cooled candied pecans to the salad and toss gently once more. Garnish with the remaining white cheddar cheese matchsticks and any remaining candied pecans before serving.
⏱️ 5 min