Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans Recipe
A vibrant and refreshing Shaved Brussels Sprout Salad featuring crunchy candied pecans, sweet pomegranate arils, honeycrisp apples, and a zesty homemade dressing. This salad balances crisp textures and tangy-sweet flavors, perfect as a light lunch or a festive side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Candied Pecans
- 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
Salad
- 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
Instructions
- Candied Pecans Preparation: In a medium saucepan over medium heat, combine brown sugar, cinnamon, cayenne pepper, vanilla extract, salt, and water. Stir well and heat for 1 minute until the mixture combines thoroughly.
- Cook Pecans: Add the chopped pecans to the saucepan, stirring to coat them evenly with the glaze. Continue cooking over medium heat for 3-5 minutes, stirring frequently, until the glaze thickens and becomes shiny, indicating it has cooked down properly.
- Cool Pecans: Transfer the candied pecans onto parchment paper to cool completely. Once cooled, break them up. If they are not crispy after cooling, spread them on a baking sheet and dry them further in a 250˚F oven for about 10 minutes.
- Prepare Brussels Sprouts: Using a food processor shredder attachment, mandoline, or a sharp knife, shred the Brussels sprouts into very thin 1/16-inch pieces. Alternatively, use pre-shredded Brussels sprouts available in stores.
- Combine Salad Ingredients: In a large mixing bowl, combine the shredded Brussels sprouts, pomegranate arils, diced honeycrisp apple, candied pecans, dried cranberries, and shaved Parmesan cheese.
- Make Dressing: In a small bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and black pepper until emulsified.
- Toss Salad: Pour the dressing over the combined salad ingredients and toss well to coat everything evenly.
- Rest Salad: Let the salad sit for about 30 minutes before serving to allow the acidic dressing to soften the Brussels sprouts and meld the flavors. Serve with extra shaved Parmesan, pomegranate arils, and candied pecans as garnish.
Notes
- You can store leftover candied pecans in an airtight container for snacking or to add extra crunch to salads and desserts.
- If you prefer less heat, adjust the cayenne pepper amount to your taste or omit it altogether.
- Allowing the salad to rest enhances the flavor and texture, but it can be served immediately if you prefer a crisper bite.
- To speed up shredding Brussels sprouts, a food processor shredder blade works best, but be careful not to shred too finely.
- Maple syrup or honey can be substituted depending on your preference for sweetness and dietary considerations.
Keywords: Brussels sprout salad, candied pecans, pomegranate salad, healthy salad, holiday salad, shaved Brussels sprouts, autumn salad, vegetarian salad
