Crispy Shaved Sprouts Salad with Sweet Candied Pecans

Bright, crunchy, and bursting with color, Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is a refreshing twist on traditional holiday sides. This dish blends earthy greens with jewel-toned fruit and a sweet-savory crunch that turns even the most skeptical sprout-skeptic into a fan.

Shaved Brussels sprouts offer a crisp, slaw-like texture that holds up beautifully in salads. When combined with sweet-tart pomegranate seeds and crunchy candied pecans, the result is a festive, flavor-packed salad that’s both nourishing and indulgent. A light vinaigrette brings it all together with a zing that balances every bite.

Whether you’re serving it at Thanksgiving, a winter brunch, or a weekday dinner, this salad makes a colorful, textural, and seasonal side that feels elegant but is incredibly easy to throw together.

Ingredients Overview

Each component of this salad adds both flavor and texture — the combination is simple, yet sophisticated.

Brussels Sprouts

These are the star of the salad. When shaved thinly, Brussels sprouts mimic shredded cabbage, with a slightly nutty, fresh flavor and a crisp bite. Look for tight, bright green sprouts. To shave, use a mandoline slicer or a food processor fitted with the slicing blade.

Substitutes: Finely shredded kale or green cabbage can work in a pinch, but Brussels sprouts have a unique bitterness and texture that’s hard to match.

Pomegranate Seeds

Little bursts of sweetness and tartness, pomegranate arils add color and juicy texture. They’re especially welcome in winter salads, as their natural acidity cuts through richer flavors.

Tip: To avoid the mess, slice the pomegranate in half and remove the seeds under water — the seeds sink while the pith floats.

Candied Pecans

These provide an irresistible crunch with caramelized depth. The mild bitterness of pecans plays nicely with the sweetness of the candy coating and the sharpness of the vinaigrette.

Alternatives: Use store-bought or make them at home with brown sugar, cinnamon, and a pinch of salt. Walnuts or almonds can be used instead.

Parmesan or Aged Cheese

A bit of grated Parmesan, Pecorino, or Manchego adds a salty, umami element that rounds out the salad.

Vegan Option: Nutritional yeast or a plant-based hard cheese adds a similar depth.

Dressing

A light vinaigrette made with Dijon mustard, apple cider vinegar, olive oil, and a touch of maple syrup complements the salad’s sweet-savory profile.

Vinegar Options: Balsamic or white wine vinegar also works. Just avoid anything too sharp like plain distilled vinegar.

Step-by-Step Instructions

1. Shave the Brussels Sprouts

Start by trimming the stem ends of each sprout and removing any yellowed outer leaves. Using a mandoline or food processor, slice the sprouts as thinly as possible. You want wispy, delicate shavings that hold the dressing well without turning soggy.

Place them in a large bowl and fluff them up with your hands. This also helps soften the texture slightly.

2. Prepare the Candied Pecans

If making homemade candied pecans, combine 1 cup of pecans with 2 tablespoons of brown sugar, 1 tablespoon of butter, a pinch of cinnamon, and a pinch of salt in a skillet over medium heat. Stir constantly until the sugar melts and coats the nuts, about 5–7 minutes. Transfer to parchment paper and let cool.

Avoid overcooking, as the sugar can burn quickly.

3. Make the Vinaigrette

In a small jar or bowl, whisk together:

• 1 ½ tablespoons Dijon mustard

• 2 tablespoons apple cider vinegar

• 1 tablespoon maple syrup or honey

• ¼ teaspoon salt

• Freshly ground black pepper

• ¼ cup extra virgin olive oil

Shake or whisk until emulsified. Taste and adjust acidity or sweetness to your liking.

4. Assemble the Salad

Add the shaved Brussels sprouts to a large mixing bowl. Pour in the vinaigrette and toss thoroughly — you want every shred coated. Let the salad sit for at least 10–15 minutes before serving. This resting time helps the sprouts soften and absorb flavor.

Right before serving, sprinkle in the pomegranate seeds, candied pecans, and freshly shaved Parmesan. Toss gently to distribute, or layer them for a more composed presentation.

5. Serve Fresh

Serve the salad slightly chilled or at room temperature. The textures will stay crisp for hours, making it a great make-ahead option for parties and dinners.

Tips, Variations & Substitutions

Pro Tips

• Massage the sprouts: Like kale, Brussels sprouts benefit from a light massage if they feel too firm. Rub with a touch of olive oil and salt before dressing.

• Balance the vinaigrette: Taste and adjust before dressing the salad. The acidity of vinegar and sweetness of maple syrup can be fine-tuned for your preference.

• Toast the nuts: Even if you buy pre-candied nuts, a quick warm-up in a dry pan can wake up their aroma.

Variations

• Winter Citrus: Add blood orange or cara cara orange segments for brightness.

• Cheese Swap: Try crumbled goat cheese or feta for a creamy twist.

• Add Grains: Toss in some cooked farro or quinoa to bulk it up for a main course salad.

Dietary Substitutions

• Vegan: Skip cheese or use a dairy-free version. Use maple syrup in place of honey.

• Nut-Free: Use toasted sunflower seeds or pumpkin seeds for crunch.

• Low-Carb: Omit the candied pecans or use toasted plain nuts.

Serving Ideas & Occasions

This salad shines in a variety of settings:

• Holiday Table: A perfect side dish for Thanksgiving, Christmas, or any winter celebration. Its bright colors and textures contrast beautifully with rich mains.

• Weeknight Dinner: Serve alongside roast chicken, pork tenderloin, or baked salmon.

• Potlucks & Picnics: Because the sprouts hold up well, this salad travels easily and doesn’t wilt quickly.

• Brunch: Pair with a frittata or quiche for a vibrant, seasonal brunch spread.

Serve it in a wide, shallow bowl to show off the colors and allow for easy scooping.

Nutritional & Health Notes

This shaved Brussels sprout salad offers a wholesome balance of fiber, healthy fats, and antioxidants:

• Brussels Sprouts are high in vitamins C and K, as well as gut-friendly fiber.

• Pomegranate Seeds bring antioxidants and vitamin C.

• Pecans provide plant-based fats and a touch of protein.

• Olive Oil in the vinaigrette contributes monounsaturated fats, supporting heart health.

The salad is naturally gluten-free and can be made vegan with simple swaps. While the candied pecans add sugar, they can be portioned or replaced with plain nuts for a lighter version.

A generous serving comes in under 250 calories, making it a satisfying yet health-conscious option for most eating styles.

FAQs

Q1: Can I make this salad ahead of time?

A1: Yes! You can shave the Brussels sprouts and make the dressing a day in advance. Store them separately in the fridge. Toss everything together, including pomegranate and nuts, 15 minutes before serving to keep the texture fresh.

Q2: How do I keep the pecans crunchy?

A2: Add the candied pecans just before serving. If they sit in the vinaigrette too long, they can lose their crispness. For storage, keep them in an airtight container at room temperature.

Q3: What’s the best way to shave Brussels sprouts?

A3: A mandoline slicer gives the thinnest, most uniform slices. A food processor with a slicing blade is quicker for larger batches. You can also slice them carefully by hand with a sharp knife.

Q4: Can I use frozen Brussels sprouts?

A4: Frozen sprouts aren’t ideal for this salad. Once thawed, they become soft and watery. For the best texture, always use fresh Brussels sprouts.

Q5: What other dressings go well with this salad?

A5: A lemon-tahini dressing, honey-balsamic, or even a creamy Greek yogurt-based dressing can work well. Just keep the balance of acid, sweetness, and richness in mind.

Q6: Is this salad kid-friendly?

A6: Surprisingly, yes! The sweetness from pomegranate and candied pecans helps balance the bitterness of the sprouts. Letting kids help sprinkle toppings can also make them more interested in trying it.

Q7: Can I make this a main course?

A7: Absolutely. Add a protein like grilled chicken, chickpeas, or roasted salmon. You can also bulk it up with a grain like quinoa or barley for a hearty bowl.

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