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.
This salad has four parts. (pickled onions, mustard vinaigrette, candied pecans, and salad greens) Each part is made separately then put together.
Pickled Onions (view recipe here) These need to be made first so they have time to marinate a few hours or as long as overnight.
Ingredients for Honey Ginger Mustard Vinaigrette
- 2 Tbsp Evoolution Honey Ginger* vinegar
- 4 Tbsp Evoolution White Balsamic* vinegar
- 2 Tbsp Dijon mustard
- 3 Tbsp maple syrup
Whisk all ingredients together in a small bowl and set aside.
Ingredients for Pecans
- ½ cup pecans (85 g/3 oz)
- 1½ Tbsp maple syrup
Place pecans in a small pan and add maple syrup. Stir to coat then 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.
Ingredients for Salad
- Brussels 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 them.
- Empty the shredded Brussels sprouts into a large bowl and toss to separate them.
- Chop the spinach and add to the Brussels sprouts along with, some of the pickled onions, and dried cranberries.
- Add enough salad dressing to moisten well and toss. Garnish salad with more pickled onions and candied pecans.
- Keep leftovers covered in fridge and use within 3 to 4 days.
- Substitute Evoolution Honey Ginger vinegar with Evoolution Cranberry Pear or experiment with a different flavor that you find appealing.
- Substitute Evoolution White Balsamic vinegar with any mild vinegar like rice vinegar or apple cider vinegar.