Delicious Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

There’s something incredibly irresistible about a Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans that truly takes your taste buds on a wild ride. This delightful dish combines fresh, crisp Brussels sprouts with bursts of sweet pomegranate arils, crunchy candied pecans, and the tangy zing of apple. Picture it glistening on your table during a holiday feast or a Sunday brunch, begging to be devoured by family and friends.

As you take your first bite, the light, refreshing crunch dances with the flavors of maple and honey, while that delightful hint of cinnamon from the pecans brings warmth and nostalgia, reminding you of cozy family gatherings. Whether it’s Thanksgiving, a summer barbecue, or just a Tuesday night craving for something spectacular, this salad is your palate’s next best friend.

Ingredients for Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

Here’s what you’ll need to make this delicious Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans:

12 ounces shaved brussels sprouts – Look for fresh ones with tight, compact leaves and remove the stems for maximum crunch.

1 ½ cups pomegranate arils – These little jewels add pops of sweetness and vibrant color; fresh is best, but frozen works in a pinch.

1 ½ cups honeycrisp apple, diced – Their crispness and sweetness perfectly complement the salad; feel free to swap for any tart variety.

1 cup pecans, candied or toasted – For additional sweetness and crunch, use homemade candied pecans or lightly toasted ones for a nuttier flavor.

¾ cup dried cranberries – These provide a chewy texture and a hint of tartness, balancing the sweet elements beautifully.

¾ cup shaved parmesan – Adds a creamy element to the dish that ties all the flavors together.

3 tablespoons extra virgin olive oil – A high-quality olive oil will enhance the flavors of the dressing.

1 ½ tablespoons freshly squeezed lemon juice – Fresh is key here, as bottled lemon juice can’t replicate that bright zing.

1 ½ tablespoons apple cider vinegar – This brings a nice acidity that pairs well with the sweetness of the other ingredients.

2 tablespoons dijon mustard – Adds depth and a subtle spiciness to the dressing.

1 tablespoon maple syrup or honey – Choose maple syrup for deeper flavor or honey for a floral note; both work wonders.

1 teaspoon salt – Ensure to season well—don’t underestimate the power of salt in balancing flavors!

½ teaspoon black pepper – Freshly ground elevates your dressing with a hint of spice.

For the candied pecans:

2 cups chopped pecans – Fresh varieties add the best flavor and crunch.

⅓ cup brown sugar – Choose light or dark, depending on your preferred caramel-like flavor.

1 teaspoon cinnamon – A cozy spice that complements the sweetness beautifully.

¼-½ teaspoon cayenne – A little heat can elevate the sweetness; adjust to taste.

1 teaspoon vanilla extract – Brings warmth and enhances the sweetness of the pecans.

¾ teaspoon salt – Balances the sweetness of the candied pecans.

1 ½ tablespoons water – Helps create a syrupy sauce for the pecans.

How to Make Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

Follow these simple steps to prepare this delicious Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans:

Step 1: Prepare the Candied Pecans
In a saucepan over medium heat, combine brown sugar, cinnamon, cayenne, vanilla extract, salt, and water, stirring well for about one minute until everything melds beautifully.

Step 2: Candy the Pecans
Add the chopped pecans to the mixture, stirring often for about 3-5 minutes until the glaze thickens and coats the nuts in a sweet, shiny embrace.

Step 3: Cool and Crisp the Pecans
Transfer the candied pecans to parchment paper and allow them to cool completely. If they remain sticky, you can pop them in a 250°F oven for about 10 minutes to crisp up.

Step 4: Shred the Brussels Sprouts
Using a shredder attachment on your food processor or a good old-fashioned knife, shred the Brussels sprouts into thin, delicate strips. Aim for about 1/16″; this heightens the crunch factor!

Step 5: Combine the Salad Ingredients
In a big bowl, toss together the shredded Brussels sprouts, pomegranate arils, diced apple, candied or toasted pecans, dried cranberries, and shaved Parmesan for that beautiful textural contrast.

Step 6: Whisk Up the Dressing
In a separate bowl, whisk together olive oil, lemon juice, apple cider vinegar, dijon mustard, maple syrup or honey, salt, and pepper. Taste and adjust seasoning if necessary—a little more sweetness or acidity goes a long way.

Step 7: Dress the Salad
Drizzle the dressing over the salad, tossing everything together to ensure each ingredient is coated in that delicious tangy goodness.

Step 8: Let it Sit
Allow the salad to sit for about 30 minutes before serving. This resting time lets the flavors meld and the Brussels to soften slightly, making each bite utterly delightful.

This Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is nothing short of a showstopper. It pairs perfectly with roast turkey during the holidays, is a fantastic potluck offering, or can even be enjoyed on its own for a refreshing lunch! Serve it up, and enjoy the compliments rolling in.

Perfecting Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans Cooking Process

Start by making the candied pecans first so they have time to cool. While they chill, prepare the shaved Brussels sprouts and chop the other ingredients. Finally, whisk together the dressing for a smooth and cohesive salad.

Add Your Touch to Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

Feel free to swap out pomegranate for other fruits like mandarin oranges or even sliced pears. Add a sprinkle of feta cheese instead of parmesan for a different flavor twist. You can also throw in some fresh herbs for extra freshness.

Storing & Reheating Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

Store leftovers in an airtight container in the fridge for up to three days. If desired, the salad can be enjoyed cold, but freshen it up by tossing with fresh dressing right before serving.

Experience taught me that this salad is always a showstopper at gatherings. One Thanksgiving, it outshined the turkey, with friends repeatedly requesting the recipe. It proved that veggies can steal the spotlight when done right!

FAQs About Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

What is Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans?

Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is a refreshing and flavorful dish that combines thinly sliced Brussels sprouts with sweet and tangy pomegranate arils, crunchy candied pecans, and other delightful ingredients like honeycrisp apples and dried cranberries. This salad is highly versatile and can be served as a side dish or a light main course, perfect for gatherings or any meal.

How do I make the candied pecans for Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans?

To make the candied pecans, you’ll need brown sugar, cinnamon, cayenne, vanilla extract, salt, and water. Combine these ingredients in a saucepan and cook over medium heat for about a minute. Stir in the chopped pecans and cook, stirring often, until the glaze thickens. Spread the pecans on parchment paper to cool and become crispy, enhancing your salad’s texture and flavor.

Can I substitute any ingredients in Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans?

Absolutely! Feel free to customize this salad to your liking. Swap pomegranate arils for other fruits like sliced pears or mandarin oranges for a different flavor. You can also substitute shaved parmesan with crumbled feta or goat cheese for a tangy twist. Adding fresh herbs like parsley or mint can provide an extra burst of flavor, making it even more delightful.

How should I store leftovers from Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans?

Leftover Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans can be stored in an airtight container in the refrigerator for up to three days. If you prefer, you can enjoy it cold or freshen it up by adding a little extra dressing before serving. Just make sure to toss it well to combine the flavors again.

Conclusion for Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

In summary, Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is a colorful and delicious dish that beautifully balances sweet and savory flavors. This salad is easy to prepare and can be customized to fit your taste preferences. Whether you’re serving it at a holiday gathering or a casual dinner, this dish is sure to impress your guests with its beautiful presentation and delightful taste. Enjoy this incredible salad as a vibrant addition to your meal rotation!

Delicious Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

Enjoy this Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans for a vibrant and flavorful dish perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Additional Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Lunch, Salad

Cuisine: American

Calories: 299

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Salad

• 12 ounces shaved brussels sprouts stems removed
• 1.5 cups pomegranate arils
• 1.5 cups honeycrisp apple diced
• 1 cup pecans candied or toasted
• 0.75 cup dried cranberries
• 0.75 cup shaved parmesan
• 3 tablespoons extra virgin olive oil
• 1.5 tablespoons freshly squeezed lemon juice
• 1.5 tablespoons apple cider vinegar
• 2 tablespoons dijon mustard
• 1 tablespoon maple syrup or honey
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Candied Pecans

• 2 cups chopped pecans
• 0.33 cup brown sugar
• 1 teaspoon cinnamon
• 0.25-0.5 teaspoon cayenne
• 1 teaspoon vanilla extract
• 0.75 teaspoon salt
• 1.5 tablespoons water

Equipment

• Saucepan
• mixing bowl
• Food Processor or Mandoline

Method

 

Candied Pecans

1. In a saucepan over medium heat, combine brown sugar, cinnamon, cayenne, vanilla extract, salt, and water, stirring well. Heat for 1 minute.
2. Add the chopped pecans, and continue to stir for 3-5 minutes until the glaze thickens and becomes shiny.
3. Transfer the pecans to parchment paper to cool completely. If not crispy, put in a 250°F oven for about 10 minutes.

Salad Assembly

1. Using a food processor or a mandoline, shred the brussels sprouts into 1/16" shreds.
2. In a bowl, combine the shredded brussels sprouts, pomegranate arils, diced apple, candied or toasted pecans, dried cranberries, and shaved parmesan.
3. In a separate bowl, whisk together olive oil, lemon juice, apple cider vinegar, dijon mustard, maple syrup or honey, salt, and black pepper.
4. Pour the dressing over the salad and toss to combine.
5. Let the salad sit for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 299kcalCarbohydrates: 32.7gProtein: 6.2gFat: 17.8gSodium: 432.4mgFiber: 5.7gSugar: 23.7g

Notes

This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to three days. Refresh with additional dressing if needed before serving.

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