Ingredients
Scale
- 12 ounces shaved Brussels sprouts, stems removed
- 1 ½ cups pomegranate arils
- 1 ½ cups honeycrisp apple, diced
- 1 cup pecans, candied or toasted
- ¾ cup dried cranberries
- ¾ cup shaved parmesan
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons freshly squeezed lemon juice
- 1 ½ tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup or honey
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups chopped pecans (for candied pecans)
- ⅓ cup brown sugar (for candied pecans)
- 1 teaspoon cinnamon (for candied pecans)
- ¼–½ teaspoon cayenne (for candied pecans)
- 1 teaspoon vanilla extract (for candied pecans)
- ¾ teaspoon salt (for candied pecans)
- 1 ½ tablespoons water (for candied pecans)
Instructions
- Make the candied pecans: Combine brown sugar, cinnamon, cayenne, vanilla, salt, and water in a saucepan over medium heat. Stir well and heat for 1 minute.
- Add pecans and stir to coat. Cook for 3-5 minutes, stirring often, until the glaze thickens.
- Transfer to parchment paper to cool completely. Break into pieces once hardened.
- Shred Brussels sprouts using a food processor, mandoline, or knife into thin slices.
- Combine shredded Brussels sprouts, pomegranate, apple, pecans, cranberries, and parmesan in a large bowl.
- Whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to make the vinaigrette.
- Pour dressing over the salad and toss well to coat.
- Let the salad sit for 30 minutes before serving to soften the sprouts slightly.
Notes
- Use half the candied pecans for the salad and save the rest for snacking.
- If pecans aren’t crispy after cooling, bake at 250°F for 10 minutes to dry them further.
- Pre-shredded Brussels sprouts can be used for convenience.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (except for pecans)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg