¾ slightly heaping cup pecan nuts , walnuts make a good sub.
1 cup dried cranberries
1 pomegranate , optional
Dressing:
1 large orange, zest and juice
1 shallot, or a small chunk of sweet onion
2 tablespoons maple syrup
2 tablespoons apple cider vinegar , or white wine vinegar
5 pecan nuts, walnuts make a good substitute
¼ teaspoon ground cinnamon
salt , to taste
black pepper , to taste
Wash the Brussels sprouts, removing any old leaves and the stubby bit of stalk. Shred the Brussels sprouts as finely as you can and put them into a large bowl. I use a food processor to do this as it makes it so quick and easy. Chop the nuts into small pieces and add them too along with the dried cranberries. Blend the dressing ingredients together until completely smooth. If you prefer a slightly thinner dressing just add a few drops of water until you get to the consistency you like. Pour the dressing over the salad and toss to distribute evenly. Sprinkle with a few extra cranberries and pecans if you wish and also some optional pomegranate arils too if you have them.