Name: Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups chopped pecans; 1/3 cup brown sugar; 1 tsp cinnamon; 1/4-1/2 tsp cayenne pepper; 1 tsp vanilla extract; 3/4 tsp salt; 1 1/2 tbsp water; 12 ounces shaved Brussels sprouts, stems removed; 1 1/2 cups pomegranate arils; 1 1/2 cups honeycrisp apple, diced; 1 cup pecans, candied or toasted; 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 or honey; 1 teaspoon salt; 1/2 teaspoon black pepper

Ingredients

12 ounces shaved Brussels sprouts, stems removed

1 1/2 cups pomegranate arils

1 1/2 cups Honeycrisp apple, diced

1 cup pecans, candied (recipe below) or toasted

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 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)

1 teaspoon cinnamon (for candied pecans)

1/4 to 1/2 teaspoon cayenne (for candied pecans)

1 teaspoon vanilla extract (for candied pecans)

3/4 teaspoon salt (for candied pecans)

1 1/2 tablespoons water (for candied pecans)

Instructions

Step 1: Make the candied pecans by combining brown sugar, cinnamon, cayenne, vanilla extract, salt, and water in a saucepan over medium heat. Stir well and heat for 1 minute.

Step 2: Add the chopped pecans to the saucepan, stirring frequently. Cook for 3-5 minutes until the glaze thickens and becomes shiny and sticky.

Step 3: Transfer the candied pecans to parchment paper and let them cool completely before breaking apart. If they are not crispy after cooling, bake in a 250˚F oven for about 10 minutes to dry them out further.

Step 4: Shave the Brussels sprouts into very thin slices using a food processor shredder attachment, mandoline, or sharp knife. Pre-shredded Brussels sprouts can also be used.

Step 5: In a large bowl, combine shaved Brussels sprouts, pomegranate arils, diced apple, half of the candied pecans, dried cranberries, and shaved Parmesan.

Step 6: Whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and black pepper to create the dressing.

Step 7: Pour the dressing over the salad and toss well to combine. Let the salad sit for about 30 minutes to allow the dressing acids to soften the sprouts.

Step 8: Serve the salad topped with extra Parmesan, pomegranate arils, and the remaining candied pecans for garnish.

Tips & Variations

If short on time, toasted pecans can replace the candied version for a simpler crunch.

Adjust the cayenne in the candied pecans to control the heat level, or omit for no spice.

For extra sweetness, substitute honey for maple syrup in the dressing.

Allowing the salad to sit before serving softens the Brussels sprouts and deepens the flavor.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The Brussels sprouts may soften further over time. Leftover candied pecans can be kept in a sealed container at room temperature for up to a week. Reheat candied pecans briefly in a low oven if they lose their crispness.

FAQs

Can I use frozen Brussels sprouts for this salad?

Frozen Brussels sprouts are not ideal as they contain excess moisture and will become mushy when thawed. Fresh, raw Brussels sprouts are best to achieve the desired crisp texture.

How do I prevent the candied pecans from becoming soggy?

Be sure to cook the glaze until thick and shiny, then let the pecans cool completely on parchment paper. If they remain soft after cooling, drying them in a low oven helps achieve crispness.