Name: Brussels Sprout Salad with Pomegranate-Pecans
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6-8 servings
Ingredients: 12 ounces shaved brussels sprouts, stems removed; 1 1/2 cups pomegranate arils; 1 1/2 cups Honeycrisp apple, diced; 1 cup candied pecans; 3/4 cup dried cranberries; 3/4 cup shaved Parmesan; 3 tablespoons extra virgin olive oil; 1 1/2 tablespoons freshly squeezed lemon juice; 1 1/2 tablespoons apple cider vinegar; 2 tablespoons Dijon mustard; 1 tablespoon maple syrup; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 cups chopped pecans; 1/3 cup brown sugar

Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is more than just a side dish; it’s a vibrant explosion of flavors and textures that will transform your perception of Brussels sprouts. Forget those mushy, overcooked vegetables from your childhood. This modern marvel celebrates the humble sprout in all its fresh, crisp glory. What makes this salad so utterly irresistible? It’s the ingenious interplay of sweet, tangy, nutty, and earthy notes that dance on your palate. The delicate, almost floral crunch of shaved raw Brussels sprouts forms the perfect base for ruby-red pomegranate arils that burst with juicy sweetness. Then comes the textural magic: the irresistible crunch of homemade candied pecans, adding a caramelized depth that is simply divine. It’s the kind of dish that garners second helpings and curious inquiries about your secret ingredients. Whether you’re looking for a show-stopping appetizer or a refreshing accompaniment to your main course, this Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is guaranteed to impress.

Ingredients:

12 ounces shaved brussels sprouts, stems removed
1 1/2 cups pomegranate arils
1 1/2 cups Honeycrisp apple, diced
1 cup candied pecans (recipe below) or just toasted
3/4 cup dried cranberries
3/4 cup shaved Parmesan
3 tablespoons extra virgin extract olive oil
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon maple syrup or honey
1 teaspoon salt
1/2 teaspoon black pepper
(For Candied Pecans) 2 cups chopped pecans
(For Candied Pecans) 1/3 cup brown sugar

Candied Pecans

2 cups chopped pecans
1/3 cup brown sugar
1 tablespoon butter (optional, but adds richness)
Pinch of salt

Shaved Brussels Sprout Salad

12 ounces shaved brussels sprouts
1 1/2 cups pomegranate arils
1 1/2 cups Honeycrisp apple, diced
1 cup candied pecans (prepared as above or toasted)
3/4 cup dried cranberries
3/4 cup shaved Parmesan

Lemon Dijon Vinaigrette

3 tablespoons egin extracta virgin olive oil
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon maple syrup or honey
1 teaspoon salt
1/2 teaspoon black pepper

Instructions:

Prepare the Candied Pecans (If Making From Scratch)

This step is crucial for adding that delightful crunch and sweetness that elevates the entire salad. If you’re short on time, store-bought candied pecans or even plain toasted pecans will work, but the homemade version offers a special touch. Preheat your oven to 350°F (175°C). In a medium bowl, combine the 2 cups of chopped pecans with the 1/3 cup of brown sugar. If you’re using butter, melt it gently and add it to the pecan and sugar mixture. Add a small pinch of salt to balance the sweetness. Toss everything together thoroughly until the pecans are evenly coated with the brown sugar mixture. Spread the coated pecans in a single layer on a baking sheet lined with parchment paper. This prevents sticking and ensures even cooking. Bake for 8-10 minutes, stirring halfway through, until the sugar is melted and bubbly and the pecans are toasted and fragrant. Keep a close eye on them as they can burn quickly. Once done, remove them from the oven and let them cool completely on the baking sheet. As they cool, they will harden and become wonderfully crisp. Once cooled, you can break apart any clumps.
Prepare the Brussels Sprouts and Apples

While the pecans are cooling, let’s get the main salad components ready. If your brussels sprouts aren’t already shaved, you’ll want to do that now. The best way to get thin, uniform shavings is to use a mandoline slicer or a food processor with a slicing attachment. Alternatively, you can carefully slice them by hand with a sharp knife, aiming for thin ribbons. Discard the tough outer leaves and trim off the tough stems. Place the shaved brussels sprouts in a large mixing bowl. Next, dice your Honeycrisp apple. Aim for small, bite-sized pieces that will distribute evenly throughout the salad. You can leave the peel on for added color and nutrients, or peel it if you prefer. Add the diced apple to the bowl with the brussels sprouts.
Assemble the Salad Base and Add Mix-ins

Now that our brussels sprouts and apples are prepped, it’s time to build the foundation of our Shaved Brussels Sprout Salad. Gently toss the shaved brussels sprouts and diced Honeycrisp apple together in the large bowl. Next, we’ll add the other components that bring texture and flavor. Scatter in the 1 1/2 cups of pomegranate arils. These jewel-like seeds add a burst of juicy sweetness and a beautiful pop of color. Follow with the 3/4 cup of dried cranberries, which contribute a chewy texture and a tart-sweet counterpoint. Finally, add the 3/4 cup of shaved Parmesan cheese. The salty, nutty notes of the Parmesan are a perfect complement to the other ingredients. At this stage, you can add your cooled candied pecans (or toasted pecans). Gently toss all these ingredients together to distribute them evenly throughout the brussels sprouts and apple.
Whisk Together the Lemon Dijon Vinaigrette

A bright and zesty dressingin extracts key to bringing all the flavors of this salad together. In a small bowl or a jar with a tight-fitting lid, combine the 3 gin extractlespoons of extra virgin olive oil, 1 1/2 tablespoons of freshly squeezed lemon juice, and 1 1/2 tablespoons of apple cider vinegar. These acidic components provide a lovely tang. Next, add the 2 tablespoons of Dijon mustard; this emulsifies the dressing and adds a pungent, slightly spicy kick. For a touch of sweetness, stir in the 1 tablespoon of maple syrup or honey. Season the dressing with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Whisk vigorously or shake the jar until the dressing is well combined and emulsified. Taste and adjust seasonings if needed – you might want a little more sweetness, acidity, or salt depending on your preference.
Dress and Serve the Salad

This is the final step to a truly delicious salad! It’s best to dress the salad just before serving to prevent the brussels sprouts from becoming too wilted. Pour about half of the prepared Lemon Dijon Vinaigrette over the salad ingredients in the large bowl. Using salad tongs or clean hands, gently toss everything together, ensuring that the dressing is evenly distributed. You want every single shaved brussels sprout and apple piece to be lightly coated. If the salad seems a little dry, you can add more dressing, a tablespoon at a time, until it reaches your desired consistency. Don’t overdress it, as the goal is a light coating, not a soggy salad. Serve immediately. This Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is wonderful as a side dish for roasted meats, poultry, or fish, or as a light and satisfying lunch on its own.

Conclusion:

There you have it – a vibrant and flavorful Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans that’s sure to impress! This salad is more than just a side dish; it’s a delightful explosion of textures and tastes. The crispness of the shaved sprouts, the juicy pop of pomegranate seeds, and the sweet crunch of candied pecans create a truly memorable culinary experience. I encourage you to give this recipe a try, and I’m confident it will become a go-to for gatherings, holidays, or even just a healthy and delicious weeknight meal. Feel free to experiment with the dressing or add other complementary ingredients to make it your own!

For serving, this Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans pairs beautifully with roasted chicken, grilled fish, or even a hearty lentil soup. It also holds up well, making it a fantastic option for potlucks or meal prep. Think about adding a sprinkle of crum extractbled goat cheese or a drizzle of balsamic glaze for an extra layer of indulgence.

Frequently Asked Questions:

Can I make the Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans ahead of time?

Yes, you can! It’s best to prepare the dressing and chop the sprouts separately. Combine them just before serving to maintain the sprouts’ crispness. The candied pecans can also be made a day in advance and stored in an airtight container.

What are some variations for the Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans?

Absolutely! You can swap the pecans for walnuts or almonds. Dried cranberries or cherries can be used instead of pomegranate seeds for a different kind of sweetness. For a protein boost, consider adding grilled chicken or chickpeas. You could also experiment with different cheeses like blue cheese or shaved Parmesan.