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Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

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Brighten your table with a delightful Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans. This vibrant dish combines the crispness of fresh Brussels sprouts, the sweetness of juicy pomegranate arils, and the satisfying crunch of candied pecans for a flavor explosion that’s sure to impress. Perfect for holiday gatherings or weeknight dinners, this salad is not only visually stunning but also incredibly easy to prepare. With its make-ahead friendly nature, you can save time during busy occasions while allowing the flavors to meld beautifully. Enjoy it as a standalone meal or a side dish that complements any entrée.

Ingredients

Scale
  • 12 ounces shaved Brussels sprouts
  • 1 1/2 cups pomegranate arils
  • 1 1/2 cups diced honeycrisp apples
  • 1 cup candied pecans (or toasted)
  • 3/4 cup dried cranberries
  • 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
  • For candied pecans: 2 cups chopped pecans, 1/3 cup brown sugar, 1 tsp cinnamon, 1/4-1/2 tsp cayenne (to taste), 1 tsp vanilla extract, 3/4 tsp salt, 1 1/2 tbsp water

Instructions

  1. Prepare the candied pecans by cooking chopped pecans in a skillet with brown sugar, cinnamon, cayenne, vanilla extract, salt, and water until coated.
  2. Whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, salt, and black pepper for the dressing.
  3. In a large bowl, combine shaved Brussels sprouts, pomegranate arils, diced apples, candied pecans (or toasted), dried cranberries. Pour dressing over the top and toss gently to mix.
  4. Serve immediately or refrigerate for 30 minutes for enhanced flavor.

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