Recipe Of The Week 10/27: Fall Brussels Sprout Salad with Apple, Pecans, and Blue Cheese

Yields: 4 servings

Ingredients:

• 4 cups thinly shredded brussels sprouts, 12 oz total
• 1/4 cup roughly chopped pecans, 1 ounce
• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced shallots
• 2 teaspoons Dijon mustard
• 2 tablespoons balsamic vinegar
• 3 tablespoons crumbled blue cheese, or gorgonzola
• 1 small honey crisp apple, or any sweet apple, cored and diced into matchsticks, skin on

Directions:

• Whisk olive oil, Dijon, shallots and vinegar with a pinch of salt and black pepper.
• Pour over Brussels in a large bowl and season with 1/4 teaspoon salt and black pepper, to taste.
• Mix in apples and top with pecans and blue cheese.

Meal Plan Check Boxes:

2 Fats
2 Vegetables

Nutritional Facts: 1 cup, Calories: 202 kcal, Carbohydrates: 17 g, Protein: 5 g, Fat: 13.5 g

Adapted From: https://www.skinnytaste.com/fall-brussels-sprout-salad-with-apples/#recipe