Begin by washing the brussel sprouts. Chop off the ends of the brussel sprouts (the stem) and discard. Then shave or finely chop the brussels and add to a bowl.
Preheat the oven to 300ºF. Once preheated add 3/4 cup of raw pecans to a baking sheet and toast for 8 minutes.
Thinly slice 1 apple (you can leave the skin on). Add to the brussel sprouts.
Finely chop 1/4 cup of red onion, add to the bowl. Once the pecans have cooled a little, chop them to a desired size and add them to the salad.
Prepare the dressing by adding all the dressing ingredients into a bowl and whisking together.
Squeeze 1/2 lemon on top of the salad and toss. Then add the salad dressing. I ended up using all the dressing on the salad, but that is just a personal preference. Start wiht half the dressing and taste the salad and decide if it needs more.
If not enjoying right away, wait to add the salad dressing until ready to eat.
Stores in the fridge for 1 day (if the dressing is already tossed in) or 1-3 days if dressing is left off.