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!