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.
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
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.
Notes
Use a mix of apples or swap in a pear for variety.
To make dairy-free, omit Parmesan or use a vegan alternative.
Walnuts or almonds can replace pecans.
Mix in baby kale or arugula for extra greens.
Goat cheese adds a creamy, tangy touch.
Store dressing and pecans separately if making ahead.
Salad keeps well in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 299
- Sugar: 16g
- Sodium: 370mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 6mg
