I was inspired to try this recipe on Fat Free Vegan by Susan Voisin. The combination of everything sounded so interesting. This recipe has become one of our family favorites. Below is my version, with minor changes.
This salad has four parts. (pickled onions, maple mustard vinaigrette, candied pecans, and the salad greens) Each part is made separately then put together.
Pickled Onions (view recipe here) These need to be made first so they can marinate a few hours.
Maple Mustard Vinaigrette Ingredients
- 2 Tbsp Evoolution Honey Ginger vinegar*
- 4 Tbsp Evoolution White Balsamic vinegar*
- 2 Tbsp Dijon mustard
- 3 Tbsp maple syrup
Mix all ingredients together in a small bowl and set aside.
Candied Pecans Ingredients
- ½ cup pecans (85 g/3 oz)
- 1½ Tbsp maple syrup
Place pecans in a small pan and add maple syrup. Stir to coat and bring mixture to a low boil until syrup reduces and forms a glaze. About 3-5 minutes. Remove from heat and spread pecans onto parchment paper and let them cool.
- Brussel sprouts (about 450 g/16 oz)
- Spinach (about 140 g/5 oz)
- ¼ cup dried cranberries
Wash the Brussels sprouts, removing bad leaves and trim off the hard ends. Using the thinnest slicing blade to food processor, shred the sprouts.
Empty the shredded Brussels sprouts into a large bowl and toss the sprouts to separate them.
Add spinach, some of the pickled onions, and dried cranberries. Toss with salad dressing. Garnish with more pickled onions and candied pecans.
- Can substitute Evoolution Honey Ginger vinegar* and Evoolution White Balsamic vinegar* with a mild vinegar like rice vinegar or apple cider vinegar.