• 1 hour 45 minutes
  • 6
Image for Shaved Brussels Sprouts Salad with Creamy Apple Cider Vinaigrette



  • 1 pound Brussels sprouts
  • ½ small red onion
  • 1 medium green apple
  • 1 cup pecans, chopped

Creamy Apple Cider Vinaigrette:

  • ¼ cup Manitoba Harvest Hemp Hearts
  • 2 tbsp. Apple Cider Vinegar
  • 2 tbsp. filtered water
  • 1 tbsp. whole grain or dijon mustard
  • 1 tsp. maple syrup
  • ¼ tsp. sea salt
  • Pinch black pepper, freshly cracked
  • ½ cup avocado oil

Optional Toppings:


  1. Use a food processor, mandolin or sharp knife to shave Brussels sprouts into thin slices.
  2. Slice the onion and apple thinly as well.
  3. Toast pecans in a dry pan over medium high heat for about 2 minutes, stirring frequently, until fragrant and golden.
  4. In a blender, blend vinaigrette ingredients except oil, until smooth.
  5. While blender is on low-medium, slowly add oil in a steady stream until completely incorporated. Blend 30 more seconds.
  6. Add all ingredients to a large bowl or zip seal bag and gently toss to combine.
  7. Refrigerate 30 minutes to 1 hour before serving to let the flavours mingle. Can be made up to 1 day in advance.
  8. Top with toppings if you desire!