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Vegan Brussel Sprout Salad with Pecans and Apple

Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 people


  • ~ 12 oz brussel sprouts (roughly 340g/ 10-12 large brussel sprouts)
  • 1 apple (thinly sliced)
  • 3/4 cup pecans (toasted)
  • 1/4 cup red onion (finely chopped)
  • 1/2 lemon, juiced

Salad Dressing

  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 2 tsp tamari
  • 1/3 cup olive oil
  • 2 tsp dijon mustard
  • 1 small garlic clove
  • 1 tbsp nutritional yeast


  • 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.