Vegan Brussels Sprouts Salad with Tomatoes & Pecans

To prepare the vinaigrette, combine the olive oil, lemon juice, maple syrup, garlic, Dijon mustard, salt, and pepper in a small mixing bowl or mason jar with a lid. Whisk or shake the jar vigorously to combine. Set aside.

Heat a medium, non-stick, dry skillet over medium-low heat. Add the pecans to the skillet in a single layer, and toast for 3-5 minutes, stirring occasionally. You’ll know the pecans are toasted when you begin to smell their nutty aroma. Set aside.

Trim the ends off the Brussels sprouts and remove any loose outer leaves. Slice very thinly or shred in a food processor. Pro tip: you can also find bags of pre-shredded Brussels sprouts in the produce section.

Mix Brussels sprouts, carrots, tomatoes, and chopped pecans together in a salad bowl. Toss with vinaigrette just before serving.