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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

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