1 container brussel sprouts
2 honey crisp apples, chopped
3/4 cup pecans or walnuts, roasted and salted
1/2 cup pomegranate arils
Salt and pepperDressing Ingredients:
1/2 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Salt and pepperSalad Directions:
In a pan, roast pecans or walnuts over low heat for 5-8 minutes until fragrant and golden. Sprinkle with salt.
In a food processor, add brussel sprouts and pulse 2-3 times until just chopped. You want them to look shaved but not too grated.
Add shaved brussel sprouts to a large salad bowl. Add chopped apples, lemon juice, salt, and pepper. Mix thoroughly.
Top with pecans or walnuts and pomegranate arils.
Serve with dressing.
Place all dressing ingredients in a mason jar and shake well.