Shaved Brussels Sprout Salad-Pomegranate-Candied Pecans

Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is a dish that truly embodies the spirit of vibrant, fresh flavors and delightful textures. Forget any preconceived notions you might have about Brussels sprouts being bland or boring; this salad transforms them into a culinary masterpiece that’s surprisingly addictive. What makes this Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans so universally loved? It’s the perfect harmony of sweet, savory, and slightly tart notes, all brought together by the satisfying crunch of toasted pecans and the juicy pop of pomegranate seeds. This isn’t just a side dish; it’s a showstopper that can elevate any meal, from a casual weeknight dinner to a festive holiday gathering. Get ready to discover why this salad has become a fan favorite, offering a refreshing and sophisticated twist that will have everyone asking for the recipe.

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 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
• For Candied Pecans:
• 2 cups chopped pecans
• 1/3 cup brown sugar

Candied Pecans (If making from scratch)

Step 1: Toasting the PecansStep 2: Coating the Pecans

While the toasted pecans are still warm (but not so hot that they’re difficult to handle), transfer them to a medium bowl. In a small saucepan over medium-low heat, combine the 1/3 cup of brown sugar with about 1-2 tablespoons of water. Stir constantly until the brown sugar dissolves and forms a syrupy consistency. Be careful not to let it boil vigorously, as this can lead to crystallization. Drizzle this warm sugar syrup over the toasted pecans. Using a spoon or spatula, stir thoroughly to ensure each pecan is evenly coated.

Step 3: Final Roasting and Cooling

Spread the sugar-coated pecans back onto the same baking sheet. Return the baking sheet to the 325 degrees Fahrenheit (160 degrees Celsius) oven. Bake for another 5-7 minutes, watching closely, until the sugar coating is bubbly and has caramelized. Once done, remove from the oven and immediately spread the candied pecans out into a single layer on a piece of parchment paper or a silicone baking mat. This prevents them from clumping together as they cool. Let them cool completely; they will become wonderfully crunchy. Once cooled, you can break apart any clusters.

Shaved Brussels Sprout Salad Assembly

Step 4: Preparing the Dressing

In a medium bowl, whisk together the 3 tablespogin extract of extra 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 and 1 tablespoon of maple syrup (or honey). Whisk vigorously until the dressing is well combined and emulsified, meaning it has a smooth, creamy consistency. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste the dressing and adjust seasonings as needed – you might want a little more sweetness, tang, or salt depending on your preference.

Step 5: Combining the Salad Ingredients

In a large salad bowl, combine the 12 ounces of shaved Brussels sprouts. If you haven’t purchased them pre-shaved, you can thinly slice them yourself by removing the tough outer leaves, trimming the stem end, halving or quartering larger sprouts, and then slicing them very thinly crosswise. Add the 1 1/2 cups of pomegranate arils, making sure to get only the juicy seeds and not the white pith. Gently fold in the 1 1/2 cups of diced Honeycrisp apple. The crispness of the apple provides a delightful contrast to the Brussels sprouts.

Step 6: Adding the Finishing Touches

Now, add the 3/4 cup of dried cranberries to the large salad bowl. These contribute a chewy sweetness that complements the other flavors. Gently fold in the 3/4 cup of shaved Parmesan cheese. The savory, nutty notes of the Parmesan are essential to the overall flavor profile. If you’ve made your own candied pecans, add 1 cup of them now. If you’re using store-bought candied pecans or simply toasted pecans for a less sweet option, add them at this stage as well.

Step 7: Dressing and Serving

Pour about half of the prepared dressing over the salad ingredients in the large bowl. Toss everything gently to coat the Brussels sprouts, apple, cranberries, and Parmesan evenly. Add more dressing as needed, continuing to toss until all components are lightly coated. You don’t want to drown the salad; a light coating is usually sufficient. Serve immediately to enjoy the crisp texture of the Brussels sprouts and the vibrant flavors. This salad is fantastic as a side dish or a light lunch.

Conclusion:

And there you have it – your guide to creating the absolutely delightful Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans! This salad is a true testament to how humble ingredients can transform into something truly special. The crisp, slightly bitter Brussels sprouts, the sweet pop of pomegranate seeds, and the wonderfully crunchy, caramel-kissed candied pecans create a symphony of textures and flavors that’s perfect for any occasion.

I encourage you to give this recipe a try! It’s incredibly versatile and can be served as a vibrant side dish alongside roasted chicken or beef, or as a hearty vegetarian main course. Don’t be afraid to experiment! If you’re not a fan of pecans, toasted walnuts or almonds would be fantastic substitutes. You can also add crum extractbled feta or goat cheese for an extra layer of creamy tangin extractess. Enjoy the process, and savor every delicious bite of your homemade Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans!

Frequently Asked Questions:

Can I prepare the components of this salad ahead of time?

Absolutely! You can shave the Brussels sprouts and make the candied pecans a day in advance. Store the shaved sprouts in an airtight container in the refrigerator and the pecans in a separate airtight container at room temperature. The pomegranate seeds can also be removed from the fruit a day ahead and stored in the fridge. Assemble the salad just before serving to ensure the best texture.

What kind of dressing works best with this salad?

A simple vinaigrette is usually ideal to complement the flavors without overpowering them. A lemon-Dijon vinaigrette or a maple-balsamic vinaigrette would be wonderful choices. The key is to keep the dressing light and bright to balance the richness of the pecans and the earthiness of the sprouts.

Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

A vibrant and flavorful salad featuring shaved Brussels sprouts, sweet pomegranate arils, crisp apple, chewy cranberries, savory Parmesan, and crunchy candied pecans, all tossed in a tangy Dijon vinaigrette.

Prep Time
20 Minutes

Cook Time
20 Minutes

Total Time
40 Minutes

Servings
6 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 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
• 1/3 cup brown sugar

Instructions

1. Step 1
   For Candied Pecans: Preheat oven to 325°F (160°C). Spread 2 cups chopped pecans on a baking sheet and toast for 8-10 minutes until fragrant and golden. Let cool slightly.
2. Step 2
   While pecans are still warm, transfer to a bowl. In a small saucepan, combine 1/3 cup brown sugar with 1-2 tablespoons of water over medium-low heat, stirring until dissolved and syrupy. Drizzle over pecans and stir to coat.
3. Step 3
   Spread coated pecans back onto the baking sheet and bake for another 5-7 minutes until caramelized. Remove and spread on parchment paper to cool completely and harden.
4. Step 4
   For the Dressing: In a medium bowl, whisk together 3 tablespoons extra virgin olive oil, 1 1/2 tablespoons lemon juice, and 1 1/2 tablespoons apple cider vinegar. Add 2 tablespoons Dijon mustard and 1 tablespoon maple syrup or honey. Whisk until emulsified, then season with 1 teaspoon salt and 1/2 teaspoon black pepper.
5. Step 5
   Combine 12 ounces shaved Brussels sprouts, 1 1/2 cups pomegranate arils, 1 1/2 cups diced Honeycrisp apple, 3/4 cup dried cranberries, and 3/4 cup shaved Parmesan cheese in a large salad bowl.
6. Step 6
   Add 1 cup of the prepared candied pecans to the salad bowl. Toss gently to combine all salad ingredients.
7. Step 7
   Pour about half of the prepared dressing over the salad and toss to coat evenly. Add more dressing as needed. Serve immediately.

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.