Shaved Brussels Sprout Salad With Pomegranate And Candied Pecans Recipe
Make Shaved Brussels Sprout Salad With Pomegranate And Candied Pecans Recipe—bright, crunchy, and perfect for parties or weekday meals.
Ingredients
- 12 ounces shaved brussels sprouts, stems removed
- 1 ½ cups pomegranate arils
- 1 ½ cups honeycrisp apple, diced
- 1 cup pecans, candied (recipe below) or just 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
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ¼-½ teaspoon cayenne
- 1 tsp vanilla extract
- ¾ tsp salt
- 1 ½ tbsp water
Instructions
Step 1: Make the Candied Pecans
In a small saucepan, combine brown sugar, cinnamon, cayenne, vanilla, salt, and water and gently warm until the sugar dissolves and the mixture glosses up; add chopped pecans and continue stirring until each piece is richly coated and the glaze thickens to a sticky, shiny finish. Pour the glossy nuts onto parchment to cool, letting clusters form as the glaze sets; if they're still a little tacky after cooling, a short low oven blast dries and crisps them to a perfect snap. Break the cooled clusters into bite-sized pieces and reserve half for the salad and half for snacking.
Step 2: Shred the Brussels Sprouts
Trim the stems and very thinly shave the Brussels sprouts into 1/16" ribbons using a mandoline or shredder so the strands are delicate, light, and slightly frayed at the edges; those whisper-thin ribbons will soak up dressing while holding a pleasant crunch. Pile the pale chartreuse ribbons into a roomy matte-grey ceramic mixing bowl so you can see the tight texture of the shreds, the tiny exposed cores, and the feathery edges that will soften after dressing. If you’re short on time, a bag of pre-shredded sprouts works—just fluff them so the ribbons separate.
Step 3: Prep the Fruit and Cheese
Core and dice the Honeycrisp into small, glossy cubes so every bite offers sweet crunch; carefully release pomegranate arils so they remain intact and jewel-like, and portion the dried cranberries and fine shavings of Parmesan into neat small bowls. Arrange the diced apple, ruby arils, dried cranberries, shaved parmesan, and a small bowl with half the candied pecans so everything is measured and ready—this keeps textures distinct at assembly and prevents the arils from getting bruised. Having everything prepped makes the final toss effortless and keeps the salad visually crisp.
Step 4: Whisk the Vinaigrette and Dress the Salad
Whisk together extra virgin olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup (or honey), salt, and pepper until the mixture is smooth and emulsified into a pale, slightly glossy vinaigrette; transfer it to a small glass jar for neat pouring. Pour the dressing over the shredded Brussels sprouts in the same matte-grey mixing bowl, then add the apple cubes, pomegranate arils, dried cranberries, shaved Parmesan, and half the candied pecans, tossing gently so the arils stay whole and the dressing clings to the thin ribbons without making them soggy. Let the salad rest a bit to marry flavors.
Step 5: Let It Sit and Serve
Allow the dressed salad to sit for about 30 minutes so the vinaigrette softens the sprouts and the flavors meld, then give it a final gentle toss and finish with extra shaved Parmesan, a scatter of pomegranate arils, and the remaining candied pecans for glossy crunch and contrast; this brief rest makes the textures layered and harmonious. Plate the salad on a large ceramic platter, style for serving, and present immediately so the colors remain vibrant and the pecans stay crisp.
Notes
- Use a food processor to shred brussels sprouts for consistent texture and less effort.
- Make extra candied pecans they store well and are great for snacking.
- Keep dressing separate until 20 to 30 minutes before serving for maximum crunch.