Crispy Shaved Brussels Sprout Salad with Sweet Pomegranate Pecans
A festive Crispy Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans, blending flavors and textures to delight your palate.
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Servings: 4 servings
Calories: 250kcal
Equipment
- Saucepan
- Food processor
- Mixing bowl
- Mandoline
- Parchment paper
Ingredients
For the Salad
- 4 cups Shaved Brussels Sprouts Shave fresh for best texture.
- 1 cup Pomegranate Arils Fresh is ideal; frozen can be used.
- 1 medium Honeycrisp Apple Can substitute with pears.
- 1 cup Pecans Use candied or toasted.
- 1/2 cup Dried Cranberries
- 1/2 cup Shaved Parmesan Use vegan parmesan for dairy-free.
For the Dressing
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Freshly Squeezed Lemon Juice Avoid bottled juices.
- 2 tablespoons Apple Cider Vinegar Substitute with white wine vinegar if desired.
- 1 teaspoon Dijon Mustard
- 1 tablespoon Maple Syrup or Honey Omit honey for vegan option.
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
For the Candied Pecans
- 1/2 cup Brown Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Cayenne Optional for spice.
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 1 tablespoon Water
Instructions
Preparation
- Prepare Candied Pecans: In a saucepan, mix brown sugar, cinnamon, cayenne, vanilla extract, salt, and water. Heat until bubbling, then add chopped pecans, cooking for 3-5 minutes until glossy. Transfer to parchment to cool.
- Shred Brussels Sprouts: Use a food processor or mandoline to thinly shred the Brussels sprouts. Aim for an even texture to ensure every bite is deliciously crunchy.
- Combine Salad Ingredients: In a large bowl, toss together the shredded Brussels sprouts, pomegranate arils, diced honeycrisp apple, cooled candied pecans, dried cranberries, and shaved parmesan. Let the colors mingle!
- Whisk Dressing: In a separate bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and black pepper until smooth and well blended.
- Dress Salad: Pour the dressing over the salad mixture and gently toss everything to combine. Let it sit for 30 minutes before serving, allowing the flavors to meld beautifully.
Notes
Top with additional pomegranate arils for a pop of color. Since fresh sprouts are crucial, avoid pre-packaged shavings for the best crunch.
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 150mg | Potassium: 300mg | Fiber: 5g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 35mg | Calcium: 80mg | Iron: 1mg