Name: Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans Recipe
Prep time: 20 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 (reserved from above); 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

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

Instructions

Step 1: 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 is fully combined.

Step 2: 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.

Step 3: Transfer the candied pecans onto parchment paper to cool completely. Once cooled, break them into pieces. If they aren’t crispy, spread them on a baking sheet and dry in a 250˚F oven for about 10 minutes.

Step 4: Shred the Brussels sprouts into very thin pieces using a food processor shredding attachment, mandoline, or a sharp knife. You may also use pre-shredded Brussels sprouts if preferred.

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

Step 6: In a small bowl, whisk together extra virgin olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and black pepper until well emulsified.

Step 7: Pour the dressing over the salad ingredients and toss thoroughly to coat everything evenly.

Step 8: Let the salad rest for about 30 minutes before serving to allow the flavors to meld and the Brussels sprouts to soften slightly. Garnish with extra shaved Parmesan, pomegranate arils, and candied pecans if desired.

Tips & Variations

Use honey instead of maple syrup in the dressing for a different sweetness profile.

Try toasted walnuts or almonds instead of pecans for a nutty variation.

For easier prep, buy pre-shredded Brussels sprouts from the store.

If you prefer a less spicy candied nut, reduce the cayenne pepper or omit it altogether.

Letting the salad rest makes the sprouts tender and mellows their bitterness.

FAQs

Can I make the candied pecans ahead of time?

Yes, candied pecans can be made up to a week in advance and stored in an airtight container at room temperature.

What can I use if I don’t have a food processor for shredding Brussels sprouts?

You can use a sharp knife to finely thinly slice the sprouts or a mandoline if available. Pre-shredded Brussels sprouts from the store are also a convenient option.