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Chopped Broccoli, Brussels Sprouts and Pecan Salad with Honey Mustard Vinaigrette

Yield: 6 Servings Prep Time: 20 mins

Blogger “Peanut Butter Fingers” shares a crunchy chopped broccoli and brussels sprouts salad with pecans that can be enjoyed for lunch or dinner.

By Julie Fagan, Peanut Butter Fingers

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Chopped Broccoli, Brussels Sprouts and Pecan Salad with Honey Mustard Vinaigrette

Ingredients

12 ounces raw broccoli florets, finely chopped
12 ounces raw Brussels sprouts, shredded
1/2 cup shredded carrots
1/2 cup finely diced red onion, soaked in a small bowl of cold water for 10 minutes
1 large apple, chopped
1/2 cup dried cranberries
1/2 cup pecan pieces
For the dressing:
1/3 cup olive oil
1 tablespoon honey
1 1/2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sea salt

Preparation

Drain water from the onion and discard.
Combine all salad ingredients in a large bowl.
In a small bowl, combine all dressing ingredients and whisk together.
Pour dressing on top of salad and toss to coat. Let the salad rest for 10-20 minutes to let the flavors develop. (Note: This salad is also great the next day if you'd like to prep it ahead!)
Spoon into bowls and enjoy!

Nutrition Facts

Calories	290	Carbs	30 g
Fat	19 g	Fiber	6 g
Saturated Fat	2.5 g	Protein	5 g
Sodium	220 mg

Did you know?

With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!