Description
A vibrant and refreshing Shaved Brussels Sprout Salad featuring sweet and spicy candied pecans, juicy pomegranate arils, crisp honeycrisp apples, dried cranberries, and shaved Parmesan cheese, all tossed in a zesty maple-Dijon dressing. Perfect as a light side or a festive holiday dish.
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 (reserved from above)
- 3/4 cup dried cranberries
- 3/4 cup shaved Parmesan cheese
Dressing
- 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
- For extra crisp candied pecans, dry them in the oven at 250°F for 10 minutes if they remain soft after cooling.
- Shaving Brussels sprouts very thinly ensures the salad is tender and easier to eat.
- This salad can be prepared a few hours in advance and refrigerated; let it come to room temperature before serving.
- Maple syrup can be substituted with honey for a different flavor profile in the dressing.
- Adjust cayenne pepper amount to your preferred spice level in the candied pecans.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: Brussels sprout salad, candied pecans, pomegranate salad, healthy salad, festive salad, fall salad, vegetarian salad
