Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

This shaved Brussels sprout salad with pomegranate and candied pecans is the perfect dish for any occasion. Its vibrant colors and delightful textures make it a crowd-pleaser, whether it’s for a holiday feast or a casual gathering. This salad combines fresh, crisp shaved Brussels sprouts with the sweet burst of pomegranate arils and the crunch of candied pecans, all tossed in a refreshing lemon Dijon vinaigrette. Not only is it visually stunning, but it’s also simple to prepare and can be made ahead of time, making it an ideal choice for busy hosts.

Why You’ll Love This Recipe

• Easy to Prepare: This salad comes together quickly, taking only about 30 minutes to prep.
• Flavorful: The combination of sweet, tart, and savory flavors creates a deliciously balanced dish.
• Versatile: Perfect as a side dish for holiday meals or as a light lunch option.
• Make-Ahead Friendly: Prepare this salad in advance for stress-free entertaining.
• Healthy Ingredients: Packed with nutrients from Brussels sprouts and pomegranate, it’s a guilt-free indulgence.

Tools and Preparation

To make your cooking experience smooth and enjoyable, gather the right tools before you start. Having the necessary equipment on hand will help you create this delicious salad effortlessly.

Essential Tools and Equipment

• Chef’s knife
• Cutting board
• Mixing bowl
• Whisk
• Baking sheet

Importance of Each Tool

• Chef’s knife: A sharp knife allows for precise cutting of the Brussels sprouts and apples.
• Mixing bowl: A large bowl provides ample space for tossing all ingredients without spilling.
• Whisk: Use this tool to blend your vinaigrette smoothly for even flavor distribution.

Ingredients

This shaved brussels sprout salad with pomegranate, candied pecans and a lemon dijon vinaigrette went viral on all of our social media platforms for good reason…it’s the BEST holiday salad! It’s also easy to make, can be made ahead of time, and packed with different flavors and textures.

For the Salad

• 12 ounces shaved brussels sprouts, stems removed
• 1 1/2 cups pomegranate arils
• 1 1/2 cups honeycrisp apple, diced
• 1 cup pecans, candied (recipe below) or just toasted
• 3/4 cup dried cranberries
• 3/4 cup shaved parmesan

For the Vinaigrette

• 3 tablespoons extra virgin olive oil
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1 1/2 tablespoons apple cider vinegar
• 2 tablespoons dijon mustard
• 1 tablespoon maple syrup or honey
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Candied Pecans

• 2 cups chopped pecans
• 1/3 cup brown sugar
• 1 tsp cinnamon
• 1/4-1/2 tsp cayenne
• 1 tsp vanilla extract
• 3/4 tsp salt
• 1 1/2 tbsp water

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

Step 1: Prepare the Candied Pecans

Start by preheating your oven to 350°F (175°C).
* In a mixing bowl, combine chopped pecans with brown sugar, cinnamon, cayenne pepper, vanilla extract, salt, and water.
* Spread the mixture evenly on a baking sheet.
* Bake for about 10 minutes until golden brown. Stir halfway through to ensure even cooking. Let cool.

Step 2: Make the Vinaigrette

In a small mixing bowl:
* Whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and black pepper until well combined.

Step 3: Assemble the Salad

In a large mixing bowl:
* Add shaved Brussels sprouts, pomegranate arils, diced honeycrisp apple, dried cranberries, shaved parmesan cheese, and cooled candied pecans.
* Drizzle vinaigrette over the top.
* Toss gently until everything is well coated. Serve immediately or chill for later enjoyment.

Enjoy your vibrant shaved Brussels sprout salad with pomegranate and candied pecans, perfect for any festive table!

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

This vibrant salad offers a delightful mix of textures and flavors, making it a perfect addition to any meal. Here are some creative serving suggestions to elevate your dining experience.

As a Festive Side Dish

• Serve alongside roasted chicken or turkey for a colorful holiday plate that complements rich main courses.

Topped with Protein

• Add grilled chicken or turkey slices on top to turn this salad into a hearty main dish, perfect for lunch or dinner.

In a Lettuce Wrap

• Use large lettuce leaves to create wraps filled with the shaved Brussels sprout salad; it’s a fun and light option for appetizers.

With Extra Crunch

• Sprinkle additional toasted nuts or seeds on top just before serving for an extra crunch that enhances the overall texture.

As an Appetizer

• Serve small portions in individual cups for a stylish starter at your next gathering, allowing guests to enjoy the salad’s vibrant flavors without filling up.

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

To achieve the best version of this salad, consider these helpful tips that enhance its flavors and presentation.

• Fresh Ingredients: Always use fresh Brussels sprouts and ripe pomegranates. Freshness boosts flavor and texture significantly.

• Proper Shaving: Use a sharp knife or mandoline for even shaving of the Brussels sprouts. This ensures uniformity in cooking and presentation.

• Make Ahead: Prepare the salad components ahead of time. Keep the dressing separate until serving to maintain freshness and prevent wilting.

• Balance Flavors: Adjust the sweetness by varying the amount of maple syrup or honey based on personal preference; taste as you go.

• Storage Tips: Store leftovers in an airtight container in the fridge. The salad is best consumed within 2 days for optimal freshness.

Best Side Dishes for Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

Pairing side dishes with your shaved Brussels sprout salad can enhance your meal’s overall appeal. Here are some fantastic options to consider.

1. Roasted Sweet Potatoes: These add a warm, sweet contrast to the crispness of the salad and are easy to prepare alongside any main course.

2. Grilled Chicken Skewers: Quick to cook and flavorful, these skewers provide protein while complementing the lightness of the salad.

3. Quinoa Pilaf: A nutty quinoa pilaf brings heartiness and pairs well with the tartness of pomegranates in the salad.

4. Garlic Mashed Potatoes: Creamy mashed potatoes seasoned with garlic offer comfort food vibes that balance out this refreshing salad.

5. Honey Roasted Carrots: Their natural sweetness enhances the overall flavor profile while adding color to your plate.

6. Balsamic Glazed Green Beans: Crisp green beans drizzled with balsamic glaze provide a tangy contrast that works beautifully with the sweet elements of the salad.

7. Stuffed Bell Peppers: These can be filled with grains, vegetables, or even lentils, creating a satisfying dish that pairs well with any holiday spread.

8. Herbed Couscous: Fluffy couscous tossed with fresh herbs adds brightness and is quick to prepare, making it an excellent companion dish.

Common Mistakes to Avoid

When making a shaved Brussels sprout salad with pomegranate and candied pecans, avoid these common pitfalls to ensure your dish turns out perfectly.

• Using unshaved Brussels sprouts: Always shave your Brussels sprouts thinly for the best texture. Whole sprouts can be tough and overwhelming in salads.
• Overdressing the salad: It’s easy to add too much dressing. Start with a small amount and add more gradually to avoid sogginess.
• Skipping the candied pecans: These add essential sweetness and crunch. Don’t skip this step; consider making extra for snacking!
• Not balancing flavors: Ensure you have a good mix of sweet, salty, and tangy in your dressing. Taste as you go for best results.
• Ignoring freshness of ingredients: Fresh ingredients make all the difference. Use ripe pomegranates and crisp apples for maximum flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store the salad in an airtight container.
• It will last up to 3-4 days in the refrigerator.
• Keep the dressing separate until ready to serve to maintain freshness.

Freezing Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

• It is not recommended to freeze this salad as vegetables may become mushy upon thawing.
• If you must freeze, consider storing only the nuts separately.

Reheating Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

• Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes until warmed through.
• Microwave: Use a microwave-safe dish; heat in 30-second increments, stirring in between, until warm.
• Stovetop: Heat over low heat while stirring gently; this method helps retain some crunch.

Frequently Asked Questions

Here are some frequently asked questions about making shaved Brussels sprout salad with pomegranate and candied pecans.

Can I make the Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans ahead of time?

Yes! You can prepare it a day in advance. Just keep the dressing separate until serving.

What can I substitute for pecans in this salad?

You can use walnuts or almonds as great alternatives if you prefer different nuts or need a nut-free option.

How do I enhance flavors in my Shaved Brussels Sprout Salad?

Adding fresh herbs like parsley or mint can elevate the flavor profile significantly.

Is there a way to make this recipe vegan-friendly?

Yes! Substitute honey with maple syrup, and remove any cheese if you’re going fully plant-based.

Final Thoughts

This shaved Brussels sprout salad with pomegranate and candied pecans is not just visually stunning; it’s also packed with flavors that pop! Perfect for holiday gatherings or everyday meals, you can easily customize it by adding your favorite fruits or nuts. Give it a try and enjoy its delightful crunch!

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Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Serves approximately 6

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Description

Indulge in the delightful flavors of this Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans. Perfect for any occasion, this salad combines fresh, crisp Brussels sprouts with the sweet burst of pomegranate arils and the irresistible crunch of candied pecans. Tossed in a refreshing lemon Dijon vinaigrette, it’s not only a feast for the eyes but also a nutritious option loaded with vitamins and minerals. This easy-to-make dish can be prepared ahead of time, making it ideal for busy hosts or festive gatherings. Whether served as a side dish or a light lunch, this vibrant salad is sure to impress your guests!

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Ingredients

Scale 1x2x3x

• 12 ounces shaved Brussels sprouts
• 1 1/2 cups pomegranate arils
• 1 1/2 cups diced honeycrisp apple
• 1 cup candied pecans (or toasted pecans)
• 3/4 cup dried cranberries
• 3/4 cup shaved parmesan (optional)
• 3 tablespoons extra virgin olive oil
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1 1/2 tablespoons apple cider vinegar
• 2 tablespoons dijon mustard
• 1 tablespoon maple syrup or honey
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups chopped pecans
• 1/3 cup brown sugar
• 1 tsp cinnamon
• 1/4–1/2 tsp cayenne
• 1 tsp vanilla extract
• 3/4 tsp salt
• 1 1/2 tbsp water

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Instructions

1. Preheat your oven to 350°F (175°C) and prepare the candied pecans by mixing chopped pecans with brown sugar, cinnamon, cayenne, vanilla extract, salt, and water. Bake on a sheet for about 10 minutes until golden. Let cool.
2. For the vinaigrette, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and black pepper in a small bowl.
3. In a large mixing bowl, combine shaved Brussels sprouts, pomegranate arils, diced apple, dried cranberries, shaved cheese (if using), and cooled pecans. Drizzle with vinaigrette and toss gently until well combined.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Baking/Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 275
• Sugar: 16g
• Sodium: 220mg
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 5mg