Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

from crowdedkitchen.com
40 min
6 servings

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.

Ingredients

  • 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
  • 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

Directions

  1. 1

    Add everything but the pecans to a saucepan over medium heat and stir well, heating for 1 min. Add the pecans and stir well, then let cook for 3-5 minutes over medium heat, stirring often, until the glaze thickens and cooks down - it should look shiny and should be thick (if it's not, they will not set).

  2. 2

    Using the shredder attachment on your food processor, a mandoline, a knife, shred your brussels sprouts into 1/16” shreds. You can also buy a bag of pre-shredded brussels sprouts at most grocery stores.