Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans
This Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is a vibrant and delicious dish that will brighten any occasion. Perfect for holiday gatherings or as a refreshing side throughout the year, this salad combines the crunch of fresh Brussels sprouts, the sweetness of pomegranate arils, and the delightful crunch of candied pecans. Tossed in a zesty vinaigrette, it’s not only visually appealing but also packed with flavor and nutrients. Prepare it ahead of time to save on prep during busy events, making it an ideal choice for both novice cooks and seasoned chefs alike.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 12 ounces shaved Brussels sprouts
- 1 1/2 cups pomegranate arils
- 1 1/2 cups diced honeycrisp apple
- 1 cup candied or toasted pecans
- 3/4 cup dried cranberries
- 3/4 cup shaved parmesan cheese
Instructions
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine chopped pecans with brown sugar, cinnamon, cayenne, vanilla extract, salt, and water. Spread evenly on a baking sheet lined with parchment paper and bake for about 10 minutes until golden brown.
- In another bowl, whisk together olive oil, lemon juice, apple cider vinegar, dijon mustard, maple syrup (or honey), salt, and black pepper to make the vinaigrette.
- In a large bowl, mix shaved Brussels sprouts, pomegranate arils, diced apple, dried cranberries, shaved parmesan cheese, and candied pecans. Drizzle with vinaigrette and toss gently.
- Serve immediately or refrigerate for up to an hour before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 300
- Sugar: 15g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg