Name: Shaved Brussels Sprout Salad with Pomegranate & Candied Pecans
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 12 oz shaved Brussels sprouts, stems removed; 1½ cups pomegranate arils; 1½ cups honeycrisp apple, diced; 1 cup candied pecans (or toasted pecans); ¾ cup dried cranberries; ¾ cup shaved Parmesan cheese; 3 tablespoons extra virgin olive oil; 1½ tablespoons freshly squeezed lemon juice; 1½ 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 teaspoon cinnamon; ¼–½ teaspoon cayenne (optional); 1 teaspoon vanilla extract; ¾ teaspoon salt; 1½ tablespoons water

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A festive, crunchy, and colorful winter salad, this Shaved Brussels Sprout Salad with Pomegranate & Candied Pecans brings together sweet, tart, and savory flavors in the most refreshing way. I love the contrast of juicy pomegranate arils, crisp honeycrisp apples, chewy dried cranberries, and the rich crunch of candied pecans. All of it is tossed with a zesty lemon Dijon vinaigrette that ties everything together. It’s an eye-catching and delicious addition to any holiday table—especially Thanksgiving or Christmas—but honestly, I enjoy making it all winter long.

Shaved Brussels Sprout Salad with Pomegranate & Candied Pecans

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

12 oz shaved Brussels sprouts, stems removed

1½ cups pomegranate arils

1½ cups honeycrisp apple, diced

1 cup candied pecans (or toasted pecans)

¾ cup dried cranberries

¾ cup shaved Parmesan cheese

For the Vinaigrette:

3 tablespoons extra virgin olive oil

1½ tablespoons freshly squeezed lemon juice

1½ tablespoons apple cider vinegar

2 tablespoons Dijon mustard

1 tablespoon maple syrup or honey

1 teaspoon salt

½ teaspoon black pepper

For Candied Pecans:

2 cups chopped pecans

⅓ cup brown sugar

1 teaspoon cinnamon

¼–½ teaspoon cayenne (optional)

1 teaspoon vanilla extract

¾ teaspoon salt

1½ tablespoons water

Directions

Make the Candied Pecans:

I start by combining brown sugar, cinnamon, cayenne (if I’m using it), vanilla, salt, and water in a saucepan over medium heat. After stirring for about a minute until everything is bubbling and well mixed, I add the chopped pecans. I keep stirring them for 3–5 minutes until they’re shiny and glazed, then spread them out on parchment paper to cool.

Prep the Brussels Sprouts:

Using my food processor with the shredding blade, I shave the Brussels sprouts until they’re fine and fluffy. A sharp knife or mandoline also works well for this step.

Assemble the Salad:

In a large bowl, I combine the shaved Brussels sprouts, pomegranate arils, diced apple, cranberries, Parmesan, and cooled candied pecans.

Make the Vinaigrette:

In a jar or small bowl, I whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and pepper until smooth and emulsified.

Dress the Salad:

I pour the vinaigrette over the salad, toss it well, and let it sit for about 30 minutes so the flavors can meld and the Brussels sprouts can soften a bit. I serve it chilled or at room temperature.

Servings and timing

Servings: 6–8 servings

Prep Time: 30 minutes

Cooking Time: 10 minutes

Total Time: 40 minutes

Calories: Approximately 299 kcal per serving

Variations

I sometimes swap out the honeycrisp apple for a pear or use a mix of apples for more variety.

If I want it dairy-free, I leave out the Parmesan or replace it with a vegan cheese alternative.

Toasted walnuts or almonds work great in place of pecans if I don’t have any on hand.

For extra greens, I’ve mixed in baby kale or arugula, which adds a peppery kick.

Adding a sprinkle of goat cheese can make it creamier and more decadent.

Storage/Reheating

I like to store this salad in an airtight container in the fridge for up to 3 days. Since Brussels sprouts are hearty, they hold up better than most greens after being dressed. If I’m making it ahead, I often keep the dressing separate and toss it in just before serving. The candied pecans stay crisp longer if stored separately in a dry container.

FAQs

How do I shave Brussels sprouts easily?

I use a food processor with a slicing blade for fast and even results. A mandoline also works well, or I thinly slice them by hand with a sharp knife if I only need a small batch.

Can I make this salad ahead of time?

Yes, I often prep it a few hours in advance. I just hold off on adding the dressing and pecans until right before serving to keep everything fresh and crisp.

What can I use instead of candied pecans?

Toasted pecans, walnuts, or almonds are great substitutes. If I’m cutting down on sugar, I skip the candying step altogether and just roast the nuts with a touch of salt.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free as long as the ingredients (especially Dijon mustard and Parmesan) are certified gluten-free.

Can I use store-bought vinaigrette?

I prefer the homemade dressing because it’s so easy and flavorful, but if I’m in a rush, a lemon or apple cider vinaigrette from the store can work in a pinch.

Conclusion

This Shaved Brussels Sprout Salad with Pomegranate & Candied Pecans has become one of my favorite winter dishes. It’s fresh, festive, and packed with texture and flavor. Whether I’m bringing it to a holiday gathering or making it for a simple dinner at home, it always impresses. With its make-ahead friendliness and bright, seasonal ingredients, it’s one recipe I find myself turning to again and again.

📖 Recipe:

Shaved Brussels Sprout Salad with Pomegranate & Candied Pecans

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Author: Cheryl
Total Time: 40 minutes
Yield: 6–8 servings
Diet: Vegetarian

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Description

A festive and refreshing winter salad made with shaved Brussels sprouts, sweet pomegranate arils, crunchy candied pecans, crisp apples, dried cranberries, and a zesty lemon Dijon vinaigrette. Perfect for holiday gatherings or a healthy weekday side.

Instructions

In a saucepan over medium heat, combine brown sugar, cinnamon, cayenne (if using), vanilla extract, salt, and water. Stir until bubbling and well mixed.
Add chopped pecans and stir continuously for 3–5 minutes until they are shiny and glazed. Spread them on parchment paper to cool.
Shave Brussels sprouts using a food processor with a shredding blade, a mandoline, or a sharp knife.
In a large bowl, combine shaved Brussels sprouts, pomegranate arils, diced apples, dried cranberries, Parmesan cheese, and cooled candied pecans.
In a small bowl or jar, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and black pepper until smooth and emulsified.
Pour vinaigrette over the salad, toss well to combine, and let sit for 30 minutes before serving to allow flavors to meld and Brussels sprouts to soften.