Chopped Pecans, Broccoli, and Brussels Sprouts with Honey Mustard Vinaigrette

Ingredients

12 ounces raw broccoli florets, finely chopped

12 ounces raw Brussels sprouts, shredded

1/2 cup shredded carrots

1/2 cup finely diced red onion, soaked in a small bowl of cold water for 10 minutes

1 large apple, chopped

1/2 cup dried cranberries

1/2 cup pecan pieces

For the dressing:

1/3 cup olive oil

1 tablespoon honey

1 1/2 tablespoons Dijon mustard

2 tablespoons apple cider vinegar

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon sea salt

Process:

1. Drain water from the onion and discard.
2. Combine all salad ingredients in a large bowl.
3. In a small bowl, combine all dressing ingredients and whisk together.
4. Pour dressing on top of salad and toss to coat. Let the salad rest for 10-20 minutes to let the flavors develop. (Note: This salad is also great the next day if you’d like to prep it ahead!)
5. Spoon into bowls and enjoy!