Warm brussels sprout salad with apple cider ginger vinaigrette

A warm and comforting Brussels sprout salad with sliced apple, pecans, blue cheese, and apple cider ginger vinaigrette

1 cup whole pecans
7 Tablespoons olive oil, divided
1 onion, finely sliced in a food processor
4 cups trimmed Brussels sprouts, finely sliced in a food processor
1 Fuji apple, finely sliced in a food processor
6 oz. crumbled blue cheese
Handful of sliced green onion
4 Tablespoons apple cider
4 Tablespoons apple cider vinegar
1½ Tablespoons maple syrup
2 inch piece of fresh ginger, grated
2 garlic cloves, finely diced
Salt and pepper

View the full recipe at Rhubarbarians →