Shaved Brussels Sprout Salad Pomegranate Pecans Recipe

Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is more than just a side dish; it’s a vibrant explosion of textures and flavors that will elevate any meal. Forget everything you thought you knew about Brussels sprouts! This isn’t your grandma’s boiled vegetable. We’re talking about a delightful culinary creation that has people raving for its addictive crunch, its sweet and tangy dance, and its surprising heartiness. The secret to its widespread appeal lies in its masterful balance: the slightly bitter, crisp Brussels sprouts are transformed when finely shaved, becoming tender yet retaining their satisfying bite. Then, we introduce the jewels of pomegranate seeds, bursting with sweet-tart juice, and the irresistible sweetness and crunch of candied pecans, providing a luxurious counterpoint. This Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is a testament to how simple ingredients, treated with a little love and creativity, can become truly extraordinary.

Ingredients:

• 12 ounces shaved brussels sprouts, stems removed
• 1 1/2 cups pomegranate arils
• 1 1/2 cups Honeycrisp apple, diced
• 1 cup candied pecans (recipe below) or simply toasted pecans
• 3/4 cup dried cranberries
• 3/4 cup shaved Parmesan
• 3 tablespoons extra virgin extract 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

For the Candied Pecans:

• 2 cups chopped pecans
• 1/3 cup brown sugar

Instructions:

Preparing the Candied Pecans

Let’s start by getting our candied pecans ready, as they add a wonderful sweet crunch to the salad. In a dry, non-stick skillet over medium heat, toast the 2 cups of chopped pecans for about 3-5 minutes, stirring frequently, until they become fragrant and slightly browned. Be careful not to burn them; toasting brings out their natural oils and flavor. Once toasted, remove them from the skillet and set aside in a bowl. Immediately add the 1/3 cup of brown sugar to the same warm skillet. Stir the brown sugar continuously until it melts and becomes a smooth, amber liquid. This will happen quickly, so keep a close eye on it. Once melted, pour the liquid brown sugar over the toasted pecans in the bowl. Toss them together quickly and thoroughly, ensuring each pecan is coated in the caramel. Spread the coated pecans out onto a piece of parchment paper or a silicone baking mat to cool completely. As they cool, they will harden and become wonderfully crunchy. Once cooled and solidified, you can break them apart into bite-sized clusters. If you’re short on time, you can skip the candying step and simply use plain toasted pecans for a similar textural element, though the sweetness of the candied version truly elevates this salad.

Assembling the Salad Base

Now that our candied pecans are cooling, wgin extractan begin assembling the main body of the Shaved Brussels Sprout Salad. Take your 12 ounces of shaved Brussels sprouts and place them in a large mixing bowl. These pre-shaved sprouts are a fantastic time-saver and ensure consistent texture throughout the salad. To this, add the 1 1/2 cups of bright, ruby-red pomegranate arils. The arils will provide bursts of juicy sweetness and a beautiful visual contrast. Next, incorporate the 1 1/2 cups of diced Honeycrisp apple. The crisp, slightly tart and sweet apple complements the earthy sprouts and the sweet pomegranate beautifully, adding another layer of texture and flavor. Finally, add the 3/4 cup of dried cranberries. These offer a chewy sweetness that pairs wonderfully with the other ingredients. Give everything a gentle toss in the bowl to distribute these components evenly before we move on to the dressing.

Whisking Together the Tangy Lemon-Dijon Dressing

A vibrant dressingin extracts key to bringing all the flavors of this salad together. In a separate small bowl or a jar with a tight-fitting lid, combine the 3 gin extractlespoons of extra virgin olive oil. This forms the smooth, rich base of our dressing. Next, add the 1 1/2 tablespoons of freshly squeezed lemon juice, which provides a bright, zesty acidity. Follow this with the 1 1/2 tablespoons of apple cider vinegar for an extra layer of tangy fruitiness that pairs perfectly with the sprouts and apple. Now, spoon in the 2 tablespoons of Dijon mustard. Dijon adds a wonderful depth of flavor and a subtle spicy kick that cuts through the richness. For a touch of sweetness to balance the acidity, add the 1 tablespoon of maple syrup or honey. Finally, season with 1 teaspoon of salt and 1/2 teaspoon of black pepper to enhance all the flavors. If using a jar, secure the lid tightly and shake vigorously until the dressing is well emulsified. If using a bowl, whisk everything together until thoroughly combined and no streaks of mustard remain. Taste and adjust seasoning if necessary.

Tossing and Finishing the Salad

It’s time to bring everything together for the ultimate Shaved Brussels Sprout Salad. Pour about half of the prepared lemon-Dijon dressing over the ingredients in the large mixing bowl. Using salad tongs or your hands, gently toss the Brussels sprouts, pomegranate arils, diced apple, and dried cranberries to coat them evenly with the dressing. We start with half the dressing so we can gauge how much is needed; you can always add more if desired, but you can’t take it away! Once lightly coated, add the 1 cup of your prepared candied pecans (or toasted pecans) and the 3/4 cup of shaved Parmesan cheese. The shaved Parmesan adds a salty, nutty, umami element that really rounds out the salad. Toss everything gently one more time to distribute the pecans and Parmesan without breaking the delicate sprouts too much. Drizzle with the remaining dressing, if you feel the salad needs it, and give one final, light toss.

Serving Your Masterpiece

Your Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is now ready to be served and enjoyed! You can serve this as a stunning side dish for holiday meals, a hearty appetizer, or even a light lunch. For an even more vibrant presentation, you can reserve a few extra pomegranate arils and shaved Parmesan to sprinkle over the top just before serving. This salad is best enjoyed fresh to maintain the crispness of the Brussels sprouts and apples, but the flavors do meld beautifully if made an hour or two in advance and kept chilled. The combination of textures – the crunchy sprouts and pecans, the juicy pomegranate, the crisp apple, and the tender cranberries – along with the symphony of sweet, tangy, and savory flavors, makes this salad a truly memorable dish. Enjoy the delightful balance and beautiful presentation that this salad offers.

Conclusion:

There you have it – the ultimate guide to creating a vibrant and delicious Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans! This dish is a true showstopper, offering a delightful balance of textures and flavors. The crisp, nutty Brussels sprouts are perfectly complemented by the sweet burst of pomegranate seeds and the satisfying crunch of candied pecans. The tangy lemon-Dijon vinaigrette ties it all together, creating a salad that is both refreshing and incredibly satisfying. Don’t be afraid to experiment; this Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is wonderfully versatile!

For serving suggestions, this Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is fantastic as a light lunch, a stunning side dish for roasted chicken or beef, or even as a festive appetizer for holiday gatherings. Its vibrant colors make it a beautiful addition to any table.

As for variations, feel free to swap the candied pecans for toasted walnuts or almonds. If pomegranate isn’t in season, dried cranberries or fresh blueberries can offer a similar sweet-tart element. For an extra layer of richness, consider adding crum extractbled goat cheese or feta cheese.

We hope you enjoy making and devouring this incredible Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans as much as we do. Happy cooking!

Frequently Asked Questions:

Can I make the Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans ahead of time?

You can prepare most components of the Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans in advance. The Brussels sprouts can be shaved and stored in an airtight container in the refrigerator for up to two days. The vinaigrette can also be made ahead and stored separately. It’s best to add the pomegranate seeds and candied pecans, and toss everything with the dressing just before serving to maintain the crispness of the sprouts and the crunch of the nuts.

What is the best way to shave Brussels sprouts?

The easiest way to shave Brussels sprouts for the Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is to use a mandoline slicer on a very thin setting. If you don’t have a mandoline, a sharp knife and a cutting board will work, though it will take a bit more time and effort to achieve thin, uniform shreds.

Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

A vibrant and flavorful salad featuring shaved Brussels sprouts, juicy pomegranate arils, crisp apple, chewy cranberries, crunchy candied pecans, and salty Parmesan, all tossed in a tangy lemon-Dijon dressing.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
6-8 servings

Ingredients

• 12 ounces shaved Brussels sprouts, stems removed
• 1 1/2 cups pomegranate arils
• 1 1/2 cups Honeycrisp apple, diced
• 1 cup candied pecans or toasted pecans
• 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
• 2 cups chopped pecans
• 1/3 cup brown sugar

Instructions

1. Step 1
   Toast 2 cups chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Melt 1/3 cup brown sugar in the same skillet until a smooth amber liquid. Pour melted sugar over toasted pecans, toss to coat, and spread on parchment paper to cool and harden. Break into clusters.
2. Step 2
   In a large bowl, combine 12 ounces shaved Brussels sprouts, 1 1/2 cups pomegranate arils, 1 1/2 cups diced Honeycrisp apple, and 3/4 cup dried cranberries. Gently toss to distribute.
3. Step 3
   In a separate small bowl or jar, whisk together 3 tablespoons extra virgin olive oil, 1 1/2 tablespoons lemon juice, 1 1/2 tablespoons apple cider vinegar, 2 tablespoons Dijon mustard, 1 tablespoon maple syrup or honey, 1 teaspoon salt, and 1/2 teaspoon black pepper until emulsified.
4. Step 4
   Pour about half of the dressing over the salad ingredients. Gently toss to coat evenly. Add 1 cup candied pecans and 3/4 cup shaved Parmesan. Toss again lightly.
5. Step 5
   Drizzle with remaining dressing if desired and give one final, light toss. Serve immediately or chilled.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.