SaveIngredients
Method
Toast the pecans in a dry skillet over medium heat, shaking the pan, until fragrant. Tip onto a plate to cool.
Slice the Brussels sprouts as thinly as you can with a sharp knife or the slicing blade of a food processor, then separate the shreds into a big bowl.
Whisk the olive oil, vinegar, lemon juice, maple syrup, mustard and a good pinch of salt and pepper in a small bowl.
Pour the dressing over the sprouts and toss well for a minute to soften them slightly.
Add the apple, cranberries, pecans and Parmesan, toss once more and serve.
Tips
- Bagged shaved Brussels sprouts cut the prep time in half.
- Unlike leafy salads, this holds up dressed for a few hours, so it is good to make ahead.
- Swap the Parmesan for crumbled feta or goat cheese.
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Gear that helps
- Food processor Chops and blends in seconds.
- Balloon whisk Smooth sauces and lump-free batters.
- Stainless skillet Sears hard and builds a pan sauce.
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