Brussels Sprout Slaw With Mustard Dressing And Maple-Glazed Pecans
This recipe combines the earthy flavors of roasted Brussels sprouts with the crunch of pecans and the tangy sweetness of a maple-mustard vinaigrette. Each bite is a delightful harmony of textures and tastes that will satisfy your cravings for a hearty and flavorful side dish.
— Constant Cookbook
Ingredients
- 1 cup large pecan halves
- ¼ cup pure maple syrup
- ½ teaspoon plus 1 tablespoon kosher salt, plus additional for seasoning
- ¼ teaspoon freshly ground black pepper
- ¼ cup whole grain Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon granulated sugar
- ¼ cup vegetable oil
- 1½ pounds brussels sprouts, trimmed
Instructions
- In a large bowl, toss together the Brussels sprouts, bacon, pecans and grated Parmesan cheese.
- In a small bowl, whisk together the lemon juice, maple syrup, olive oil, shallot, salt and pepper until thoroughly combined. You can also place the ingredients in a glass jar and shake well to combine.
- Pour the dressing over the salad and toss to ensure that all of the ingredients are evenly moistened.
- The salad can be served immediately, or refrigerated for up to 4 hours before serving (if making further in advance, see notes below). Top with shaved Parmesan before serving.
Cook Time
20M
Prep Time
PT45M
Yield
8 servings
Nutrition
- Calories: 371 kcal
- Carbohydrate Content: 17 g
- Protein Content: 11 g
- Fat Content: 30 g
- Saturated Fat Content: 7 g
- Cholesterol Content: 24 mg
- Sodium Content: 343 mg
- Fiber Content: 4 g
- Sugar Content: 7 g
- Serving Size: 1 serving
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