Shaved Brussels Sprout Salad with Lemon Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 2 cups Arugula
  • 10 oz Brussels sprouts
  • 1 Garlic clove
  • 1 Granny smith apple
  • 1/2 cup Pomegranate seeds

• Condiments

  • 2 tbsp Lemon juice, fresh
  • 1 tbsp Maple syrup
  • 2 tbsp Mustard, whole grain

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 3/4 cup Pecan pieces

• Dairy

  • 1 tbsp Butter, unsalted
  • 1/3 cup White cheddar cheese

Found on joyfulhealthyeats.com

Description

Ingredients

• 10 oz. shaved brussels sprouts
• 2 cups of arugula
• ½ cup pomegranate seeds
• 1 granny smith apple, thinly sliced
• ⅓ cup shaved white cheddar cheese
• ¾ cup pecan pieces
• 1 tablespoon brown sugar
• 1 tablespoon unsalted butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 2 tablespoon whole grain mustard
• 1 garlic clove, minced
• salt & pepper to taste

Directions

• Heat a medium skillet to medium hight heat. Add pecans, butter, and brown sugar.
• Cook for 4-5 minutes, stirring the entire time. Until butter and brown sugar melt and begin to stick to the pecans.
• Place pecans on tin foil or parchment paper to cool down.
• In the meantime, add fresh lemon juice, olive oil, maple syrup, whole grain mustard, garlic clove, salt, and pepper to a small bowl. Using a whisk, stir until completely mixed together. (basically until there is no more separation between the oil and lemon juice) Set aside.
• In a large bowl, add brussels sprouts, arugula, pomegranate, granny smith, shaved white cheddar cheese, and candied pecans.
• Top with dressing. Gently toss. Serve.