Crunchy Brussels Sprout Salad with Cranberries and Pecans - Simple & Fresh
Looking for a healthy twist for your meal plan? Then this crunchy Brussels sprout salad with cranberries and pecans is just right for you. I'm Mila, your cooking-enthusiast velvet paw, and I love preparing this dish because it is so wonderfully fresh and uncomplicated. Raw Brussels sprouts get a wonderful texture from being finely shaved, which perfectly harmonizes with the sweet notes of the cranberries and the nutty crunch of the pecans. A true taste experience that not only looks great but is also really healthy! This dish is ideal as a quick main course or an impressive side dish. Everything is handmade – without any convenience products, as befits a true amateur chef. Grab your knife and let's conjure up this vitamin boost together, because with my simple step-by-step instructions, this salad is guaranteed to succeed immediately. It's quick to make, incredibly aromatic, and brings freshness to your plate. Meow, enjoy!
Ingredients
Preparation
First, thoroughly wash the Brussels sprouts (250 g), remove the stalks, and shave them into very fine strips using a sharp knife or a kitchen grater.
Briefly toast the pecans (30 g) in a pan without fat until fragrant, then coarsely chop them – be careful not to burn them, small paws are very sensitive!
For the dressing, vigorously whisk together the olive oil (2 tbsp), apple cider vinegar (1 tbsp), honey (1 tsp), and salt (1 pinch) in a small bowl with a fork.
Place the shaved Brussels sprouts (250 g) into a large bowl and toss with the dressing so they become nice and tender.
Finally, fold the prepared pecans (30 g) and dried cranberries (20 g) into the salad and let it rest for a moment.
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