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Lunch recipe · from the recipe book

Shaved Brussels Sprout Salad with Apple and Pecans

Crisp shaved Brussels sprouts and kale tossed with sweet apple, toasted-tasting pecans, nutty Parmesan and creamy white beans in a bright maple-mustard lemon dressing.

Shaved Brussels Sprout Salad with Apple and Pecans

Ingredients

  • 5 cups450 gBrussels sproutstrimmed and very thinly shaved
  • 5¾ cups chopped120 gKalestems removed, finely chopped
  • 1½ medium300 gApplethinly sliced
  • 2¾ cups500 gGreat northern or cannellini beans, canned, drained and rinsed
  • ¾ cup chopped90 gPecansroughly chopped
  • ⅔ cup grated60 gGrated Parmesan
  • ½ medium50 gRed onionvery thinly sliced
  • ¼ cup60 gOlive oil
  • ¼ cup60 gLemon juice
  • 1 tbsp15 gApple cider vinegar
  • 1 tbsp20 gMaple syrup
  • 1 tbsp15 gYellow mustard
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Whisk the olive oil, lemon juice, cider vinegar, maple syrup, mustard, salt and black pepper in a large bowl.
  2. Add the kale and massage it with your hands for 1 to 2 minutes until it softens and darkens.
  3. Add the Brussels sprouts and red onion and toss well; let sit 10 minutes to soften slightly.
  4. Add the apple and the beans and toss gently to coat.
  5. Fold in half the Parmesan and pecans, then scatter the rest over the top and serve.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 19, 2026.

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