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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 dish that combines fresh flavors and textures, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 300 kcal

Equipment

  • Food Processor
  • saucepan
  • mixing bowl
  • Parchment Paper

Ingredients
  

Salad

  • 12 ounces shaved brussels sprouts stems removed
  • 1.5 cups pomegranate arils
  • 1.5 cups honeycrisp apple diced
  • 1 cup pecans candied or toasted
  • 0.75 cup dried cranberries
  • 0.75 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
  • 0.5 teaspoon black pepper

Candied Pecans

  • 2 cups chopped pecans
  • 0.33 cup brown sugar
  • 1 teaspoon cinnamon
  • 0.25-0.5 teaspoon cayenne
  • 1 teaspoon vanilla extract
  • 0.75 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.
  • Transfer to parchment paper to cool completely before breaking up.
  • If they are not crispy after cooling, you can put them in a 250˚F oven for ~10 minutes to further dry them out.

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. Serve with extra parmesan, pomegranate, and pecans.

Notes

This salad can be made ahead of time for better flavor, but add nuts just before serving to keep them crunchy. Store leftovers in the fridge for up to 4 days, noting it will get soggier over time.

Nutrition

Serving: 1saladCalories: 300kcalCarbohydrates: 30gProtein: 6gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 300mgPotassium: 400mgFiber: 5gSugar: 12gVitamin A: 300IUVitamin C: 30mgCalcium: 80mgIron: 1mg
Keyword Brussels sprouts, candied pecans, Healthy, pomegranate, Salad, Vegetarian
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