Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

 Why You’ll Love This Recipe

• Flavorful Combination: The salad offers a perfect balance of tart, sweet, salty, and crunchy elements, pleasing a variety of palates.
• Make-Ahead Friendly: You can prepare this salad up to 24 hours in advance, allowing the flavors to meld beautifully, which is especially convenient for holiday gatherings.
• Versatile and Customizable: Easily adaptable to suit different tastes; for instance, you can substitute the Brussels sprouts with finely shredded cabbage or kale if preferred.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Shaved Brussels sprouts
• Pomegranate arils
• Honeycrisp apple, diced
• Candied pecans (see recipe below)
• Dried cranberries
• Shaved Parmesan cheese
• For the Vinaigrette:
  • Extra virgin olive oil
  • Freshly squeezed lemon juice
  • Apple cider vinegar
  • Dijon mustard
  • Maple syrup or honey
  • Salt and black pepper

Directions

1. Prepare the Candied Pecans:
   • In a saucepan over medium heat, combine brown sugar, cinnamon, cayenne pepper, vanilla extract, salt, and water. Stir well and heat for about 1 minute.
   • Add chopped pecans to the mixture, stirring to coat them evenly. Cook for 3-5 minutes until the glaze thickens and becomes shiny.
   • Transfer the pecans to parchment paper to cool completely before breaking them apart.
2. Shave the Brussels Sprouts:
   • Using a food processor with a slicer attachment, mandoline, or sharp knife, thinly slice the Brussels sprouts into 1/16-inch shreds.
3. Assemble the Salad:
   • In a large bowl, combine the shaved Brussels sprouts, pomegranate arils, diced apple, candied pecans, dried cranberries, and shaved Parmesan.
4. Prepare the Vinaigrette:
   • In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and black pepper until emulsified.
5. Dress the Salad:
   • Pour the vinaigrette over the salad ingredients and toss thoroughly to ensure even coating.
6. Let It Rest:
   • Allow the salad to sit for about 30 minutes before serving. This resting period lets the acid in the dressing soften the Brussels sprouts slightly, enhancing the texture and flavor.

Servings and Timing

• Servings: This recipe yields approximately 6-8 servings.
• Preparation Time: Around 30 minutes.
• Cook Time for Candied Pecans: Approximately 10 minutes.
• Total Time: About 40 minutes.

Variations

• Add Protein: Incorporate crispy bacon or grilled chicken for a non-vegetarian version.
• Cheese Alternatives: Substitute Parmesan with crumbled feta or goat cheese for a different flavor profile.
• Fruit Substitutions: Replace pomegranate arils with additional dried cranberries or fresh berries if preferred.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Note that the salad may become slightly soggy over time.
• Reheating: This salad is best enjoyed cold or at room temperature; reheating is not recommended as it may wilt the fresh ingredients.

FAQs

What is the best method to shave Brussels sprouts?

Using a food processor with a slicer attachment is the most efficient method. Alternatively, a mandoline or a sharp knife can be used to thinly slice the sprouts.

Can I use pre-shredded Brussels sprouts?

Yes, pre-shredded Brussels sprouts available at many grocery stores can save time and effort.

How far in advance can I prepare this salad?

You can assemble the salad up to 24 hours in advance. For optimal texture, consider adding the candied pecans just before serving to maintain their crunchiness.

What can I substitute for candied pecans?

Toasted pecans or other nuts like walnuts or almonds can be used as a substitute for candied pecans.

Is there a dairy-free option for this salad?

Yes, omit the Parmesan cheese or replace it with a dairy-free alternative to make the salad dairy-free.

Can I make the candied pecans in the oven?

Yes, baking the pecans in the oven can yield a crunchier texture.

What type of apple works best in this salad?

Honeycrisp apples are preferred for their flavor and crispness, but any apple variety can be used based on personal preference.

How should I store leftover candied pecans?

Store any extra candied pecans in an airtight container at room temperature for snacking or future use.

Can I add grains to this salad?

Incorporating cooked quinoa or farro can add a hearty element to the salad.

Is this salad suitable for vegans?

To make the salad vegan, ensure that the Parmesan cheese is a plant-based alternative and choose maple syrup instead of honey in the vinaig

Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

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• Author: Isabella
• Total Time: 40 minutes
• Yield: 6–8 servings
• Diet: Vegetarian

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Description

This Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is a fresh and festive dish perfect for holiday gatherings or special occasions. Packed with vibrant flavors and textures, this salad combines shaved Brussels sprouts, juicy pomegranate arils, crunchy apples, and sweet candied pecans, all tossed in a tangy lemon Dijon vinaigrette. It’s a versatile, make-ahead, and crowd-pleasing recipe that will elevate your holiday table.

 

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Ingredients

• Shaved Brussels Sprouts: Thinly sliced for a delicate crunch.
• Pomegranate Arils: Bursting with sweet-tart flavor.
• Honeycrisp Apple: Adds a crisp and sweet element.
• Candied Pecans: A homemade, sweet, and spiced touch.
• Dried Cranberries: For a chewy, tangy sweetness.
• Shaved Parmesan Cheese: Offers a salty, umami balance.

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Instructions

• Extra Virgin Olive Oil: The base for a rich dressing.
• Fresh Lemon Juice: Adds brightness and acidity.
• Apple Cider Vinegar: For a tangy kick.
• Dijon Mustard: Creates a creamy, emulsified texture.
• Maple Syrup or Honey: Balances the tart flavors.
• Salt and Black Pepper: To taste.

Notes

• Prepare the Candied Pecans:
  • Combine brown sugar, cinnamon, cayenne, vanilla extract, salt, and water in a saucepan over medium heat. Stir for 1 minute.
  • Add chopped pecans, stirring to coat. Cook for 3–5 minutes until glossy.
  • Spread on parchment paper to cool before breaking apart.
• Shave the Brussels Sprouts:
  • Use a food processor with a slicer attachment, mandoline, or sharp knife to thinly slice the sprouts.
• Assemble the Salad:
  • In a large bowl, combine shaved Brussels sprouts, pomegranate arils, diced apple, candied pecans, dried cranberries, and Parmesan.
• Prepare the Vinaigrette:
  • Whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until emulsified.
• Dress the Salad:
  • Pour the vinaigrette over the salad ingredients and toss well. Let the salad rest for 30 minutes before serving.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Tossed
• Cuisine: American