Step 1: Prepare the Maple-Dijon Vinaigrette

In a small bowl or a glass jar with a tight-fitting lid, combine all the dressing ingredients: extra virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, fresh lemon juice, minced garlic, salt, and black pepper. Whisk vigorously until the dressing is smooth, creamy, and fully emulsified. Alternatively, if using a jar, seal the lid tightly and shake until everything is well combined. Set the dressing aside. This allows the flavors to meld together while you prepare the rest of the salad.

Step 2: Toast the Pecans

Place a dry, medium-sized skillet over medium heat. Add the pecan halves in a single layer. Toast them for 3-5 minutes, shaking the pan or stirring frequently to prevent them from burning. You’ll know they’re ready when they become fragrant and slightly darkened in color. Immediately transfer the toasted pecans to a plate to cool completely. This step is crucial as it unlocks their nutty flavor and enhances their crunch. Once cooled, roughly chop them.

Step 3: Prepare the Brussels Sprouts

This is the most important step for achieving the perfect texture. First, wash and dry your Brussels sprouts thoroughly. Trim off the tough, brown bottom ends and remove any yellowed or blemished outer leaves.

You have three main options for shaving the sprouts:

• Food Processor (Fastest Method): Attach the slicing/shredding disc to your food processor. Working in batches, feed the trimmed Brussels sprouts through the tube. This will give you finely shredded sprouts in a matter of seconds.
• Mandoline (Uniform Slices): Set your mandoline slicer to a very thin setting (about 1/16-inch or 1.5mm). For safety, always use the handguard provided. Carefully slide each sprout over the blade to create delicate, uniform ribbons.
• Sharp Knife (Most Accessible): Place a sprout on its flat, trimmed side on a cutting board. Using a sharp chef’s knife, carefully slice it as thinly as you possibly can. While this method takes the most time, it gives you excellent control over the texture.

Place all of your shredded Brussels sprouts into a large salad bowl.

Step 4: Prepare the Apple

Wash and core the apple. There is no need to peel it, as the skin adds color and nutrients. You can either chop the apple into a small, fine dice or use the mandoline or a sharp knife to cut it into thin matchsticks (julienne). Adding the apple at the last minute before mixing prevents it from browning too much.

Step 5: Assemble the Salad

To the large bowl with the shaved Brussels sprouts, add the cooled and chopped toasted pecans, dried cranberries, and the diced or julienned apple. If you’re using it, add the vegan parmesan cheese now as well.

Step 6: Dress and Serve

Pour about two-thirds of the prepared vinaigrette over the salad. Use tongs or your clean hands to toss everything together until every ingredient is lightly coated in the dressing. Give the salad a taste and add more dressing, salt, or pepper as needed. For the best flavor, allow the salad to sit for 15-20 minutes before serving. This brief marination period helps to soften the raw sprouts slightly and allows them to absorb the delicious dressing.