Shredded Brussels sprouts make up the core of this crunchy salad. It's garnished with cranberries, toasted nuts, and red onion, then tossed in maple dressing for a winning winter dish.
Recipe instructions Brussels Sprouts Salad with Pecans
Combine Brussels sprouts, red onion, pecans, and cranberries in a big bowl.
Whisk apple cider vinegar, maple syrup, Dijon mustard, and garlic together. Gradually add the olive oil to the mixture while whisking. Season with salt and pepper.
Pour the dressing over the salad and mix well. Let the salad sit for 5 to 10 minutes before serving.
To reduce the strength of the onion flavor, submerge the sliced onion in cold water for 5 to 10 minutes. After draining it well, follow the recipe.