Shaved Brussels Sprout Salad With Pomegranate And Candied Pecans
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Salad
Ingredients
Scale
- 12 ounces Brussels sprouts (finely shredded, stems removed)
- 1 ½ cups pomegranate seeds
- 1 ½ cups diced honeycrisp apple
- 1 cup candied pecans (recipe below or toasted pecans)
- 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:**
- – Mix everything but the pecans in a saucepan over medium heat for 1 min.
- – Add pecans and stir well, cooking for 3-5 minutes until the glaze thickens.
- – Transfer to parchment paper to cool completely. Use half in the salad and save the rest for snacking!
**Salad:**
- – Shred Brussels sprouts finely using a food processor, mandoline, knife, or pre-shredded from the store.
- – Combine shredded sprouts with pomegranate, apple, pecans, cranberries, and parmesan in a bowl.
- – Whisk together dressing ingredients, pour over the salad, and toss.
- – Let the salad sit for about 30 minutes before serving for that perfect texture. Serve with extra parmesan, pomegranate, and pecans.
Notes
- Not a Brussels fan? Sub with shredded cabbage or finely chopped kale.
- Make it ahead: Tastes even better when prepared up to 24 hours in advance. Add nuts just before serving to keep them super crunchy.
- Bonus tip: Add crispy bacon for an extra flavor kick!
**Storage:**
Keep leftovers in the fridge for up to 4 days, but be mindful – it might get a bit soggier the longer it sits. Enjoy the holiday goodness!
