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
