Apple Cranberry and Brussels Sprout Salad

Updated at: Thu, 17 Aug 2023 05:11:29 GMT

Step 1

Slice one pound of Brussels sprouts using the thinnest slicing disc of a food processor (you can also slice thinly with a knife or a mandoline).

Step 2

Heat a large sauté pan over medium high.

Step 3

Toast 3 ounces coarsely chopped pecans, stirring continually, until they darken in color and begin to give off a toasted aroma, about 2 minutes.

Step 4

Add 3 tablespoon unsalted butter to the pan and stir to combine.

Step 5

Once the butter has melted, add the Brussels sprouts, season with kosher salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes.

Step 6

Remove the pan from the heat, add 4 ounces cranberries, toss and cool slightly while preparing the apples.

Step 7

Chop 2 large Fuji apples into fine matchsticks using either a knife or the julienne blade on a mandoline.

Step 8

Toss the apples with 2 tablespoons apple cider and a teaspoon of nutmeg.

Step 9

Add the apple mixture to the Brussels sprouts, toss to combine well and serve.

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