Name: Chopped Broccoli and Brussels Sprouts Salad with Honey Mustard Vinaigrette
Prep time: 20 min
Total time: 20 min
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 to remove some of the “bite”; 1 large apple, chopped; 1/2 cup dried cranberries; 1/2 cup chopped pecans; 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 pink Himalayan salt

Description

A vibrant salad made with fresh, colorful produce, nutrient-dense chopped pecans and a tangy homemade honey mustard vinaigrette dressing

Ingredients

Scale

For the salad:

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 to remove some of the “bite”
1 large apple, chopped
1/2 cup dried cranberries
1/2 cup chopped pecans

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 pink Himalayan salt

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Instructions

1. Drain water from the onion and discard.

2. Combine all salad ingredients in a large bowl.

3. In a small bowl, combine all dressing ingredients and whisk together.

4. 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!)

5. Spoon into bowls and enjoy!