Brussel Sprout/Pecan Salad

I seriously LOVE this salad...I added red onions. The dressing is wonderful. 

Ingredients

Salad

• 12 oz Brussels sprouts
• 1/2 cup dried cranberries (chopped)
• 1/3 cup pecans (chopped)

Honey Mustard Vinaigrette

• 2 tbsp red wine vinegar
• 2 tbsp Dijon mustard
• ¼ tsp sea salt
• 1/8 tsp black pepper
• 1/2 tsp garlic powder
• ¼ tsp onion powder
• 1 tbsp honey
• 1/3 cup olive oil (5-6 tbsp)

Instructions

• Brussels Sprout Preparation: Cut off the ends of the sprouts and any browning outer leaves. Shred them in a food processor using the slicing blade or slice them as thinly as possible using a sharp knife. Set aside in a large mixing bowl.
• Honey Mustard Vinaigrette: In a small bowl, first combine the vinegar and Dijon mustard, season with salt and pepper and add garlic and onion powders. Whisk everything together.
• Next whisk in honey. Now slowly drizzle in the olive oil while whisking the ingredients together. Continue whisking until well incorporated, about 1 minute. The mixture should look thick and creamy, with oil completely mixed in.
• Add chopped cranberries and chopped pecans to the bowl with shredded Brussels sprouts. Drizzle in the Honey Mustard Vinaigrette and mix well with a wooden spoon. Serve immediately.