Crispy Shaved Sprouts Salad with Sweet Candied Pecans
A vibrant winter salad with shaved Brussels sprouts, juicy pomegranate seeds, crunchy candied pecans, and a maple-Dijon vinaigrette. Fresh, colorful, and perfect for holidays or everyday meals.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Ingredients
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1 lb Brussels sprouts, trimmed and shaved
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¾ cup pomegranate seeds
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¾ cup candied pecans
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¼ cup grated Parmesan (or vegan alternative)
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1 ½ tbsp Dijon mustard
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2 tbsp apple cider vinegar
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1 tbsp maple syrup or honey
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¼ cup extra virgin olive oil
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Salt and freshly ground black pepper, to taste
Instructions
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Shave Brussels sprouts using a mandoline, food processor, or sharp knife. Fluff with hands in a large bowl.
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In a skillet, candy pecans with brown sugar, butter, and cinnamon (or use pre-made). Let cool.
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Whisk together Dijon, vinegar, maple syrup, salt, pepper, and olive oil to form vinaigrette.
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Toss shaved sprouts with vinaigrette and let sit for 10–15 minutes.
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Add pomegranate seeds, candied pecans, and cheese. Toss gently and serve.
Notes
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Add citrus, grains, or other cheeses for variation.
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Store undressed components separately for up to 2 days.
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Make it vegan by omitting cheese and using maple syrup.