Shaved Brussels Sprout Salad-Pomegranate-Candied Pecans

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 redefine your perception of Brussels sprouts. Forget those bitter, mushy memories! This salad transforms humble Brussels sprouts into a star, thanks to the magic of shaving them thin, which unlocks their delicate, nutty sweetness. What truly elevates this dish is the harmonious interplay of ingredients: the jewel-like burst of tart pomegranate seeds, the sweet, satisfying crunch of perfectly candied pecans, and often, a bright, zesty vinaigrette that ties it all together. It’s a dish that looks as stunning as it tastes, making it perfect for holiday gatherings, elegant brunches, or simply when you crave something incredibly delicious and surprisingly good for you. Prepare to be utterly delighted by this sensational Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans!

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 simply toasted pecans
• 3/4 cup dried cranberries
• 3/4 cup shaved Parmesan cheese
• 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
• 2 cups chopped pecans (for candied pecans)
• 1/3 cup brown sugar (for candied pecans)

Candied Pecans (Optional, but highly recommended)

For the Candied Pecans:

1. Prepare the Pecan Mixture: In a medium bowl, combine the 2 cups of chopped pecans with the 1/3 cup of brown sugar. Stir them together until the pecans are evenly coated in the sugar. This coating will caramelize as they bake, creating that delightful sweet crunch.
2. Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the sugar-coated pecans in a single layer on a baking sheet lined with parchment paper. This parchment paper will prevent sticking and make cleanup a breeze. Bake for 8-10 minutes, keeping a close eye on them. You want them to be fragrant and slightly golden, but not burnt. The sugar will bubble and melt.
3. Cool the Candied Pecans: Once they’re done baking, carefully remove the baking sheet from the oven. Let the pecans cool completely on the baking sheet. As they cool, the sugar will harden and form a beautiful candy coating. Be patient; they need to be fully cooled before you use them, otherwise, they might stick together in clumps. Once cooled, you can break apart any larger clusters. If you’re short on time, you can skip the candying and simply toast the pecans for about 5-7 minutes until fragrant, then let them cool.

Shaved Brussels Sprout Salad Assembly

Prepare the Brussels Sprouts:

1. Wash and Prepare the Brussels Sprouts: If your brussels sprouts aren’t already shaved, this is your first step. Start by washing them thoroughly under cool running water. Remove any loose or wilted outer leaves. Trim off the tough, woody ends of the stems. For shaving, you have a few options. You can use a sharp knife to thinly slice them crosswise, or if you have a mandoline slicer, this will make the job much quicker and more uniform. A food processor with a slicing blade also works wonderfully. The goal is to get them into thin ribbons, similar to how you’d shave cabbage for coleslaw. The thinner they are, the more tender they will be in the salad and the better they will absorb the dressing. Place the shaved sprouts in a large mixing bowl.

Make the Dressing:

1. Whisk Together the Dressing Ingredients: In a small bowl or a liquid measuring cup, combine the 3 tablespoons of egin extracta virgin olive oil, 1 1/2 tablespoons of freshly squeezed lemon juice, and 1 1/2 tablespoons of apple cider vinegar. Add the 2 tablespoons of Dijon mustard, 1 tablespoon of maple syrup (or honey, if you prefer a richer sweetness), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk all these ingredients together vigorously until they are well emulsified and the dressing is smooth and creamy. Taste the dressing and adjust the seasoning if needed. You might want a touch more salt, pepper, or even a little more sweetness depending on your preference.

Combine and Toss the Salad:

1. Dress the Brussels Sprouts: Pour about half of the prepared dressing over the shaved brussels sprouts in the large bowl. Use your hands (clean hands, of course!) or salad tongs to gently toss the sprouts, ensuring each strand is lightly coated with the dressing. This initial tossing helps to slightly soften the sprouts and start to meld the flavors. You want to avoid drowning the sprouts in dressing at this stage; you can always add more later.
2. Add Remaining Salad Components: Now it’s time to add the rest of the delicious ingredients to the bowl with the dressed brussels sprouts. Gently add the 1 1/2 cups of pomegranate arils, scattering them evenly throughout the bowl. Next, add the 1 1/2 cups of diced Honeycrisp apple. The crisp sweetness of the apple will be a fantastic counterpoint to the slightly bitter sprouts. Sprinkle in the 3/4 cup of dried cranberries, which will provide bursts of chewy sweetness. Finally, add the 3/4 cup of shaved Parmesan cheese. The salty, nutty notes of the Parmesan will tie all the flavors together beautifully.
3. Incorporate the Candied Pecans and Finish Dressing: Gently fold in the 1 cup of candied pecans (or toasted pecans). Try not to crush them too much; you want to maintain their delightful crunch. At this point, give the salad another gentle toss. Taste a bit of the salad. If it seems a little dry, or if you’d like more dressing flavor, add the remaining dressing a tablespoon at a time, tossing after each addition until the salad is coated to your liking. This ensures the salad is perfectly dressed and not overwhelmed.

Conclusion:

And there you have it – the absolutely delicious and remarkably easy Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans! This vibrant dish is more than just a salad; it’s a delightful explosion of textures and flavors, perfect for any occasion. The crisp, fresh shaved Brussels sprouts provide a wonderful base, beautifully complemented by the juicy pop of pomegranate seeds and the sweet, crunchy allure of candied pecans. This Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is a true crowd-pleaser that’s as beautiful to look at as it is to eat.

I highly recommend serving this Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans as a stunning appetizer, a light lunch, or even as a festive side dish alongside roasted meats or poultry. For variations, feel free to swap the candied pecans for toasted walnuts or almonds, or add a sprinkle of crum extractbled goat cheese or sharp cheddar for an extra layer of complexity. Don’t be afraid to experiment! I truly hope you enjoy making and savoring this Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans as much as I do. Happy cooking!

Frequently Asked Questions:

Can I prepare the components of the Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans in advance?

Absolutely! You can shave the Brussels sprouts a day ahead and store them in an airtight container in the refrigerator. The pomegranate seeds can also be removed from the pomegranate ahead of time. For the candied pecans, it’s best to make them the day of serving for maximum crispness, but they can be stored in an airtight container at room temperature for a day or two.

What dressing pairs best with the Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans?

The classic lemon-Dijon vinaigrette suggested in the recipe is a fantastic choice as it balances the richness of the nuts and the sweetness of the pomegranate. However, a balsamic vinaigrette or even a simple honey-lime dressing would also work beautifully, offering different flavor profiles that complement the salad’s ingredients.

Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

A vibrant and flavorful salad featuring shaved Brussels sprouts, sweet and tart pomegranate arils, crisp apple, chewy cranberries, salty Parmesan, and crunchy candied pecans.

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
30 Minutes

Servings
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 (recipe below) or simply toasted pecans
• 3/4 cup dried cranberries
• 3/4 cup shaved Parmesan cheese
• 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 or honey
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups chopped pecans (for candied pecans)
• 1/3 cup brown sugar (for candied pecans)

Instructions

1. Step 1
   Prepare Candied Pecans: Combine 2 cups chopped pecans with 1/3 cup brown sugar. Spread on a parchment-lined baking sheet. Bake at 350°F (175°C) for 8-10 minutes until fragrant and slightly golden. Cool completely on the baking sheet and break apart any clusters.
2. Step 2
   Wash and shave the Brussels sprouts thinly using a knife, mandoline, or food processor. Place shaved sprouts in a large mixing bowl.
3. Step 3
   Make the Dressing: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 1/2 tablespoons lemon juice, 1 1/2 tablespoons apple cider vinegar, 2 tablespoons Dijon mustard, 1 tablespoon maple syrup, 1 teaspoon salt, and 1/2 teaspoon black pepper until emulsified.
4. Step 4
   Dress the Brussels sprouts with about half of the prepared dressing. Toss gently to coat evenly.
5. Step 5
   Add pomegranate arils, diced apple, dried cranberries, and shaved Parmesan cheese to the bowl with the dressed sprouts.
6. Step 6
   Gently fold in the candied pecans. Taste and add more dressing if needed, tossing to combine.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.