There’s something utterly magical about the crunch of fresh shaved Brussels sprouts combined with the jewel-like pop of pomegranate arils and the irresistible sweetness of candied pecans. This Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans Recipe is a vibrant, festive dish that balances textures and flavors flawlessly, making it perfect for holiday tables or any time you want a fresh, colorful salad that feels special. Each bite offers a delightful mix of crisp, sweet, tangy, and nutty, all brought together by a bright, tangy vinaigrette that you’ll be dreaming about long after the last forkful.
Ingredients You’ll Need
This salad feels complex but relies on a simple list of fresh, whole ingredients that each play a crucial role. From the bright, tart pomegranate to the creamy parmesan and the sweet crunch of candied pecans, every component adds a unique layer of flavor, texture, or visual appeal.
- Shaved Brussels Sprouts (12 ounces): Thinly sliced for that perfect delicate crunch and bitterness.
- Pomegranate Arils (1 ½ cups): Bursts of juicy tartness that brighten the entire salad.
- Honeycrisp Apple (1 ½ cups, diced): Adds a crisp, sweet note that complements the sprouts beautifully.
- Candied Pecans (1 cup): Provides a caramelized crunch that takes the salad to the next level.
- Dried Cranberries (¾ cup): For chewy texture and additional sweet-tart flavor.
- Shaved Parmesan (¾ cup): Adds a savory, nutty richness to balance sweetness.
- Extra Virgin Olive Oil (3 tablespoons): For a smooth, fruity base in the vinaigrette.
- Fresh Lemon Juice (1 ½ tablespoons): Brightens and lifts all the flavors in the dressing.
- Apple Cider Vinegar (1 ½ tablespoons): Adds tang and depth.
- Dijon Mustard (2 tablespoons): Gives the dressing a subtle bite and helps emulsify.
- Maple Syrup or Honey (1 tablespoon): Balances acidity with gentle sweetness.
- Kosher Salt (1 teaspoon): Enhances all the flavors perfectly.
- Black Pepper (½ teaspoon): Adds mild heat and complexity.
- Candied Pecans Ingredients: Brown sugar, cinnamon, cayenne, vanilla, salt, water, and pecans for that addictive coating.
How to Make Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans Recipe
Step 1: Make the Candied Pecans
This is where the magic begins—the candied pecans! Combine brown sugar, cinnamon, cayenne, vanilla, salt, and water in a skillet over medium heat until the sugar dissolves, creating a fragrant, sweet-spicy syrup. Toss in your pecans and cook while stirring for a few minutes until the glaze thickens and basically dries up, giving the nuts a crisp, caramelized shell. Spread them out to cool, then break into bite-sized pieces. Pro tip: make extra because these pecans have a way of disappearing before the salad even hits the table.
Step 2: Prepare the Brussels Sprouts
Using a food processor with a slicing disc, mandoline, or a very sharp knife, shave the Brussels sprouts into wafer-thin 1/16-inch slices. This transforms them from tough little cabbages into delicate, crisp ribbons that are much easier to eat raw and soak up the vinaigrette beautifully. You can also grab pre-shaved Brussels sprouts from the store if you’re in a hurry.
Step 3: Whisk Together the Vinaigrette
In a small bowl or jar, combine olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup (or honey), kosher salt, and black pepper. Whisk vigorously or shake well until the dressing is smooth and emulsified. This vinaigrette is the bright, zesty element that ties the salad’s flavors into a harmonious whole.
Step 4: Toss the Salad
In a large bowl, combine the shaved Brussels sprouts, pomegranate arils, diced honeycrisp apple, dried cranberries, shaved parmesan, and 1 cup of those beautiful candied pecans. Pour the vinaigrette over everything and gently toss to coat evenly. If you have time, let the salad rest for 30 minutes so the dressing softens the Brussels sprouts just enough while the flavors mingle. Top with extra parmesan, pomegranate seeds, and candied pecans right before serving for a show-stopping presentation.
How to Serve Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans Recipe
Garnishes
To turn this salad into a true centerpiece, scatter additional candied pecans and pomegranate seeds on top. A few fresh herb leaves like chopped parsley or mint add a fresh pop of green and herbaceous aroma that pairs beautifully. If you want to impress guests, a sprinkle of extra shaved parmesan right before serving never hurts.
Side Dishes
This salad shines alongside hearty mains like roasted chicken or grilled salmon, but it’s also fantastic with a cozy grain dish such as wild rice pilaf or quinoa. For vegetarian meals, pair it with grilled portobello mushrooms or a warm lentil stew to balance its bright, fresh flavors with some warmth and earthiness.
Creative Ways to Present
Serve this salad in a large rustic wooden bowl for a casual, approachable vibe or plate individual portions elegantly on wide salad plates, layering the ingredients for a visual feast. You can even stuff it into pita pockets for a fun, handheld lunch. Its colorful contrast and textural variety make it ideal for almost any presentation style.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the salad in an airtight container in the fridge for up to four days. Note that the Brussels sprouts will soften over time, so it’s best enjoyed within the first couple of days when the texture is at its best. Store the candied pecans separately and add them when serving to maintain their crunchy goodness.
Freezing
Due to the fresh produce and delicate textures, this salad doesn’t freeze well. The Brussels sprouts and fruits will lose their texture and become watery once thawed, so it’s best to enjoy this salad fresh or refrigerated.
Reheating
This salad is designed to be served cold or at room temperature, so reheating isn’t recommended. If you want to enjoy it later, bring it to room temperature from the fridge and toss with fresh pecans and parmesan to revive its bright flavors.
FAQs
Can I use frozen Brussels sprouts for this salad?
Frozen Brussels sprouts generally won’t work well because they become too soft and watery once thawed. Fresh or pre-shaved raw Brussels sprouts maintain the best texture and flavor for this salad.
What can I substitute for pomegranate arils?
If pomegranates are out of season or hard to find, extra dried cranberries or fresh red grapes halved can offer a similar sweet-tart burst that complements the salad.
How do I make candied pecans without cayenne if I don’t like spice?
Simply omit the cayenne pepper; the brown sugar, cinnamon, and vanilla will deliver plenty of warmth and sweetness on their own, creating deliciously sticky pecans without any heat.
Can this salad be made vegan?
Yes! Swap the parmesan cheese for a vegan cheese alternative or omit it entirely. Use maple syrup instead of honey in the vinaigrette and candied pecans to keep the salad 100% plant-based.
How long can I prepare the salad in advance?
You can toss the salad with its dressing up to 24 hours ahead, but for peak crunchiness, hold off on adding the parmesan and candied pecans until just before serving.
Final Thoughts
If you’re looking for a salad that dazzles with flavor, texture, and gorgeous color, this Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans Recipe is a keeper you’ll return to again and again. It’s fresh yet indulgent, festive yet simple, and always a crowd-pleaser. I can’t wait for you to try it and share it with your loved ones—prepare to receive rave reviews and requests for seconds!
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Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans Recipe
A vibrant and refreshing Shaved Brussels Sprout Salad featuring sweet pomegranate arils, crisp honeycrisp apple, and crunchy candied pecans tossed in a tangy maple Dijon vinaigrette. This salad combines sweet, tart, and nutty flavors with a satisfying texture perfect for a healthy side or light meal.
- Total Time: 30 minutes
- Yield: 6 servings
Ingredients
Salad:
- 12 ounces shaved Brussels sprouts, stems removed
- 1 ½ cups pomegranate arils
- 1 ½ cups honeycrisp apple, diced
- 1 cup candied pecans (recipe below) or toasted pecans
- ¾ cup dried cranberries
- ¾ cup shaved Parmesan cheese
Vinaigrette:
- 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 kosher salt
- ½ teaspoon black pepper
Candied Pecans (makes 2 cups):
- 2 cups unsalted pecans, roughly chopped
- ⅓ cup packed brown sugar
- 1 teaspoon cinnamon
- ¼ to ½ teaspoon cayenne pepper
- 1 teaspoon vanilla extract
- ¾ teaspoon salt
- 1 ½ tablespoons water
Instructions
- Make Candied Pecans: In a medium saucepan or skillet over medium heat, combine brown sugar, cinnamon, cayenne, vanilla extract, salt, and water. Stir continuously for about 1 minute until the sugar dissolves. Add the pecans and stir to coat evenly. Cook for 3 to 5 minutes, stirring often, until the glaze thickens and nearly evaporates. The nuts should appear almost dry but coated. Remove from heat and spread the pecans on parchment paper to cool completely, then break them into pieces.
- Prepare Brussels Sprouts: Using a food processor with a slicing disc, mandoline, or a sharp knife, shave the Brussels sprouts into thin 1/16-inch strips. Alternatively, use pre-shredded Brussels sprouts purchased from the store.
- Make Vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup (or honey), kosher salt, and black pepper until the dressing is smooth and emulsified.
- Assemble the Salad: In a large bowl, combine the shaved Brussels sprouts, pomegranate arils, diced apple, dried cranberries, shaved Parmesan, and 1 cup of the prepared candied pecans. Pour the vinaigrette over the salad and toss thoroughly to coat all ingredients evenly.
- Rest and Serve: If time allows, let the salad sit for about 30 minutes before serving. This allows the dressing to soften the Brussels sprouts slightly, enhancing the texture and flavor. Serve topped with extra Parmesan, pomegranate arils, and a few more candied pecans if desired.
Notes
- The candied pecan recipe yields about 2 cups; the salad uses only 1 cup. You can halve the recipe if you prefer to avoid leftovers.
- Use the slicing disc on your food processor for perfect thin shavings of Brussels sprouts; avoid the shredding disc which can pulverize them.
- This salad can be prepared 30 minutes up to 24 hours ahead. For best texture, add pecans and Parmesan just before serving. The vinaigrette keeps well in the refrigerator for up to 3 days.
- Substitutions: Swap pomegranate arils for extra dried cranberries, pecans for pepitas (nut-free), candied almonds, or walnuts. Parmesan can be replaced by crumbled feta or goat cheese. You can also mix shredded cabbage or chopped kale with Brussels sprouts for variation.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. The salad softens over time and is best eaten within the first 1-2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
