Shaved Brussels Sprouts Salad with Apple Cider Vinaigrette
Thinly sliced Brussels sprouts tossed in a zesty vinaigrette with apple cider and toasted pecans for a crunchy, nutrient-packed side. This American-inspired Whole30 recipe, ready in about 18 minutes, pairs Brussels sprouts, pecans, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz Brussels sprouts
- 1/4 cup pecans
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1/2 medium lemon
- 1/4 tsp sea salt
- 1/8 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Trim Brussels sprouts stems and thinly shave them using a mandoline or sharp knife into fine ribbons.
- Step 2: Toast pecans in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, then set aside.
- Step 3: Whisk together 2 tbsp apple cider vinegar, 3 tbsp olive oil, juice from 1/2 lemon, 1/4 tsp sea salt, and 1/8 tsp black pepper until emulsified.
- Step 4: Toss shaved Brussels sprouts with the vinaigrette until evenly coated, then top with toasted pecans just before serving.
