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Shaved Brussels Sprout Salad With Pomegranate And Candied Pecans

Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Course Salad
Servings 8

Ingredients
  

  • 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!