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Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

This Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is a vibrant holiday dish, full of flavor and easy to prepare.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Salad
Cuisine vegetarian
Servings 8 servings
Calories 299 kcal

Equipment

  • Food Processor
  • saucepan
  • Mandoline
  • knife

Ingredients
  

Salad

  • 12 ounces shaved brussels sprouts stems removed
  • 1.5 cups pomegranate arils
  • 1.5 cups honeycrisp apple diced
  • 1 cup candied pecans or toasted
  • ¾ cup dried cranberries
  • ¾ cup shaved parmesan

Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 1.5 tablespoons freshly squeezed lemon juice
  • 1.5 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 teaspoon cinnamon
  • ¼-1/2 teaspoon cayenne
  • 1 teaspoon vanilla extract
  • ¾ teaspoon salt
  • 1.5 tablespoons water

Instructions
 

Candied Pecans

  • Add everything but the pecans to a saucepan over medium heat and stir well, heating for 1 min. Add the pecans and stir well, then let cook for 3-5 minutes over medium heat, stirring often, until the glaze thickens and cooks down - it should look shiny and should be thick.
  • Transfer to parchment paper to cool completely before breaking up.

Salad

  • Using the shredder attachment on your food processor, a mandoline, or a knife, shred your brussels sprouts into 1/16” shreds.
  • Combine the brussels sprouts, pomegranate, apple, pecans, cranberries and parmesan in a bowl.
  • Whisk together all of the dressing ingredients, pour over the salad, and toss.
  • Let the salad sit for about 30 minutes before serving to allow the acid in the dressing to soften the sprouts.
  • Serve with extra parmesan, pomegranate, and pecans.

Notes

This salad can be made ahead of time and tastes better after resting. For crunch, wait to add nuts until just before serving. Can replace brussels sprouts with cabbage or kale.

Nutrition

Serving: 1servingCalories: 299kcalCarbohydrates: 32.7gProtein: 6.2gFat: 17.8gSodium: 432.4mgFiber: 5.7gSugar: 23.7g
Keyword Candied Pecans, Easy Recipes, Holiday Salad, pomegranate, Shaved Brussels Sprout Salad, Vegetarian Recipes
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