Yield
6 servings
Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Ingredients
1 cup pecans
4 tablespoons honey (divided)
1 pound Brussels sprouts
1 tart green apple (cored and diced)
1⁄2 cup dried cherries
1 tablespoon yellow mustard
juice of 1 lemon
1⁄4 cup olive oil
Instructions
Preheat oven to 350 F. Stir together pecans and 2 tablespoons of the honey. Spread evenly over a baking sheet covered in parchment paper. Bake approximately 15 minutes, stirring a few times. Allow 5 minutes to cool, then peel pecans off of parchment paper. Set aside.
Cut ends off of the Brussels sprouts and slice finely. Transfer to a large bowl and toss with diced apple, pecans, and cherries. In a small bowl, whisk together remaining 2 tablespoons of honey, yellow mustard, lemon juice, and olive oil. Pour dressing over Brussels sprout salad, tossing to coat.
Notes
Per serving: 363 calories, 22.5 grams fat (3 grams saturated fat), 0 milligrams cholesterol, 50 milligrams sodium, 41 grams total carbohydrates, 6.5 grams fiber,
5 grams protein.
