1 lb brussels sprouts 1 apple ½ cup cranberries ⅓ cup parmesan ⅓ cup pecans ¼ cup red onion
⅓ cup olive oil ⅓ cup lemon juice 2 tbsp apple cider vinegar 1 tbsp maple syrup 1 tsp dijon Salt & pepper, to taste
Thinly slice the brussels sprouts. Use a knife or mandoline.
Add the salad ingredients to a large bowl.
Stir together the dressing ingredients.
Toss the dressing with the salad.
Refrigerate for 10 minutes before serving.
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