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Shredded Brussel Sprouts and Pecan Salad

Course Salad
Cuisine American
Keyword avocado, healthy, Lunch, pecans, salad
Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Author Amy Williams mynameissnickerdoodle.com
Cost $10

Ingredients

FOR SALAD

  • 12 oz Brussel Sprouts
  • 16 oz Baby Spinach
  • 2 Hass Avocados Sliced or Cubed
  • 1 Cup Craisins
  • 2 oz Fresh Parmesan Shaved
  • 1 1/2 Cups Pecan Halves
  • 3 TBSP Granulated Sugar

FOR DRESSING

  • 1/2 Cup Olive Oil
  • 3 TBSP Lemon Juice Freshly Squeezed
  • 2 TBSP Red Wine Vinegar
  • 2 TBSP Shallots Minced
  • 3 Garlic Cloves Minced
  • 1/4 tsp Freshly Cracked Pepper
  • 1/2 tsp Sea Salt

Instructions

  • In a mason jar mix together olive oil, lemon juice, vinegar, shallots, garlic, pepper and salt.  Shake for 1 minute and chill in the fridge for 1 hour before serving.
  • Pour pecan halves and sugar into a dry medium skillet.
  • Place over medium high heat and stir.
  • Keep stirring for 3-5 minutes until sugar starts to melt and coat the pecans.
  • Spread out candied pecans onto a paper towel lined plate and cool for 15 minutes.
  • Finely slice or shred the brussel sprouts.
  • In a large bowl toss together brussel sprouts, spinach, craisins, candied pecans and parmesan shavings.
  • Drizzle with dressing and gently toss to coat.
  • Serve immediately.