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Shredded Brussels Apples and Pecan Salad in round white bowl

Shredded Brussels, Apple and Pecan Salad

Penny Kovacs
This Shredded Brussels, Apple & Pecan Salad with a dreamy "Honey" Dijon Dressing is bursting with flavor and texture! It ticks all the boxes having crunch, tang, sweet and did I mention crunch? This is a great salad to make ahead as it is even better the second day and perfect for all your backyard BBQ gatherings!
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course BBQ, Brunch, Dinner, Lunch
Cuisine American
Servings 8 people

Ingredients
  

  • 1 lb Brussels Sprouts shredded, see note
  • 2 cups Red cabbage shredded
  • ½ cup Red onion diced
  • 1 Apple Pink Lady, cored & cubed
  • ½ cup Dried cranberries unsweetened
  • 1 cup Pecans
  • 1 teaspoon Ghee
  • 1 pinch Salt
  • "Honey" Dijon Dressing:
  • 1 cup Avocado oil mayonnaise
  • 6 Medjool dates pitted & diced
  • 3 tablespoon Dijon mustard
  • 1 tablespoon Apple cider vinegar
  • 1 pinch Salt

Instructions
 

  • Toast pecans in melted ghee for about 5 minutes.
  • Sprinkle with pinch of salt and set aside to cool.
  • In a large bowl combine Brussels, cabbage, apples, onion, cranberries and pecans, tossing well.
  • Combine dressing ingredients in high speed blender till smooth and creamy.
  • Pour over salad and toss well.
  • Enjoy!
Keyword BBQ Sides, Dairy-free, Dressing, Gluten-free, Paleo, Refined Sugar Free, Salad, Side Dish, Vegetable, Whole30
Tried this recipe?Mention @pennypsprimal or tag #pennysprimal