Shredded Brussels Sprouts Salad with Maple Vinaigrette
1. Use a food processor or a sharp knife to shred the brussels sprouts.
2. Toss the sprouts with the red onion, candied pecans, dried cranberries, apple slices, and chopped bacon.
3. In a mason jar, combine the maple syrup, olive oil, lemon juice, salt, and pepper. Put the lid on the jar and shake to mix the vinaigrette well. Shake until the dressing emulsifies.
4. Just before serving, drizzle the dressing over the salad and toss to coat the salad ingredients.
A sweet and tangy Maple Vinaigrette, plus sweet-tart apples, dried cranberries, and crunchy candied pecans balance out the slight bitterness of the sprouts.
The layer of textures—crisp, crunchy, juicy, and chewy—make this salad a delightful eating experience.