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Shaved Brussels Sprout Caesar Salad

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

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!