Introducing the ultimate holiday salad that took the internet by storm! This delicious shaved Brussels sprout salad features juicy pomegranate, sweet candied pecans, and a zesty lemon Dijon vinaigrette – all in American-friendly measurements.
What makes it so fantastic? Well, it’s not only the best holiday salad ever, but it’s also a breeze to whip up, can be prepared in advance, and bursts with a medley of flavors and textures.
Unlike large lettuce pieces, these shredded Brussels sprouts are easier to eat and perfect for meal prep. Plus, this Caesar salad doesn’t get soggy, so you can prepare a big batch at the start of the week and enjoy it throughout.
Transform this salad into a hearty meal by adding grilled chicken, salmon, or tofu for a veggie option. Shredding the sprouts is a snap – you can use a food processor, a knife, or a mandoline. Or, for even more convenience, check if your grocery store carries pre-shredded sprouts!
Our anchovy-free dressing (with anchovy-free Worcestershire) is delightful, but feel free to toss in anchovies if that’s your preference. And those homemade croutons? Absolutely delicious, but store-bought works too – just chop them into smaller pieces to complement the salad.
Now, let’s dive into the recipe:
Shaved Brussels Sprout Caesar Salad
Ingredients
**Salad:**
- 12 ounces shaved Brussels sprouts stems removed
- 1 ½ cups pomegranate arils
- 1 ½ cups honeycrisp apple diced
- 1 cup candied pecans recipe below or toasted
- ¾ cup dried cranberries
- ¾ cup shaved Parmesan
**Vinaigrette:**
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons freshly squeezed lemon juice
- 1 ½ tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup or honey
- 1 teaspoon salt
- ½ teaspoon black pepper
**Candied Pecans:**
- 2 cups chopped pecans
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ¼-½ teaspoon cayenne
- 1 tsp vanilla extract
- ¾ tsp salt
- 1 ½ tbsp water
Instructions
**Candied Pecans:**
- Combine all ingredients (except pecans) in a saucepan over medium heat.
- Add pecans and cook for 3-5 minutes until the glaze thickens and looks shiny.
- Transfer to parchment paper to cool; use half in the salad and save the rest for snacking.
**Salad:**
- Shred Brussels sprouts into 1/16” shreds using a food processor or knife.
- Mix shredded sprouts, pomegranate, apple, pecans, cranberries, and Parmesan in a bowl.
- Whisk together vinaigrette ingredients, pour over the salad, and toss.
- Let the salad sit for 30 minutes to soften the sprouts. Serve with extra Parmesan, pomegranate, and pecans.
Notes
- Not a Brussels sprouts fan? Swap with shredded cabbage or finely chopped kale.
- Make it ahead: Assemble up to 24 hours in advance; add nuts just before serving for extra crunch.
- Bacon lover? Try adding crispy bacon for a delicious twist.
- Storage: Keep leftovers in the fridge for up to 4 days, noting it may get softer over time. Enjoy your delightful holiday salad!