Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans – Fresh, Festive, Crunchy

This Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is a vibrant, crunchy, and colorful dish that perfectly balances sweet, tart, and savory flavors. Shredded raw Brussels sprouts bring a crisp and earthy base, while juicy pomegranate seeds add brightness, and candied pecans deliver irresistible crunch and sweetness.

It’s the kind of salad that feels special enough for a holiday table but easy enough for everyday meals. Tossed in a light lemon-maple vinaigrette and finished with shaved Parmesan or crumbled goat cheese, it’s fresh, seasonal, and totally crave-worthy.

Perfect as a side for Thanksgiving, Christmas, or a hearty fall dinner, this salad is a fresh twist on winter greens.

Ingredients Overview

Brussels Sprouts

• Raw Brussels sprouts, thinly sliced or shaved, make up the crunchy base.

• Use a mandoline, food processor slicing blade, or sharp knife to shred them finely.

• Look for tight, green sprouts with no yellowing leaves.

Pomegranate Arils

• These ruby-red seeds bring bursts of juicy tartness and beautiful color.

• You can buy them pre-separated or cut and deseed a fresh pomegranate (see tips below).

Candied Pecans

• Sweet and crunchy, they add a caramelized nuttiness that balances the greens.

• Use store-bought or make your own at home with brown sugar and a skillet (see tips).

Cheese

• Shaved Parmesan brings umami depth and a salty edge.

• Or use crumbled goat cheese for creamy tang.

Dressing

• A lemon-maple vinaigrette keeps things light and bright:

  • Fresh lemon juice for acidity

  • Maple syrup for sweetness

  • Dijon mustard for body

  • Olive oil for richness

Optional Additions

• Thinly sliced apples or pears

• Dried cranberries

• Cooked quinoa for a heartier version

Step-by-Step Instructions

1. Shave the Brussels sprouts
   Trim off the stem ends and any tough outer leaves. Using a sharp knife, mandoline, or food processor, slice the sprouts as thinly as possible. Fluff with your hands to separate layers.

2. Make the dressing
   In a small bowl or jar, whisk together:

   • 3 tbsp fresh lemon juice

   • 1 tbsp maple syrup

   • 1 tsp Dijon mustard

   • ¼ cup extra virgin olive oil

   • Salt and pepper to taste

   Shake or whisk until emulsified. Taste and adjust acidity or sweetness.

3. Candied the pecans (if making homemade)
   In a skillet over medium heat, add:

   • 1 cup pecan halves

   • 2 tbsp brown sugar

   • 1 tbsp water

   • Pinch of salt

   Stir until sugar dissolves and coats the nuts, about 3–5 minutes. Let cool on parchment paper.

4. Assemble the salad
   In a large bowl, combine:

   • Shaved Brussels sprouts

   • Pomegranate arils

   • Candied pecans (cooled)

   • Shaved Parmesan or goat cheese

   Drizzle with the lemon-maple vinaigrette and toss gently to coat.

5. Serve fresh
   Serve immediately for best crunch, or let sit for 15–20 minutes to slightly soften the sprouts before serving.

Tips, Variations & Substitutions

• Make ahead: Shave the Brussels sprouts and prep the dressing in advance. Store separately and toss just before serving.

• Add thin apple slices or dried cranberries for extra sweetness and texture.

• For extra crunch, toss in pumpkin seeds or sunflower seeds.

• Want a heartier salad? Add cooked quinoa, farro, or shredded chicken.

• To make it vegan, use plant-based cheese or omit cheese altogether.

How to Remove Pomegranate Arils:

• Cut the pomegranate in half.

• Submerge in water and gently loosen the seeds—they’ll sink while the pith floats.

• Drain and pat dry before adding to salad.

Serving Ideas & Occasions

This salad is both elegant and everyday-friendly. It pairs beautifully with:

• Roast turkey, chicken, or pork

• Butternut squash soup or creamy fall pastas

• Holiday mains like glazed ham or stuffed squash

Perfect for:

• Thanksgiving or Christmas dinners

• Potluck parties and family gatherings

• Light winter lunches

• Fall and winter meal prep

The vibrant colors and textures make this salad a standout on any table, while its fresh, zesty flavor keeps it light and lively.

Nutritional & Health Notes

Brussels sprouts are part of the cruciferous vegetable family, rich in:

• Fiber, supporting digestion

• Vitamin C, for immune health

• Antioxidants, which support cell health

Paired with heart-healthy olive oil, antioxidant-rich pomegranate, and nuts for healthy fats, this salad is both nutrient-dense and satisfying.

To make it lighter:

• Reduce or skip the cheese

• Use toasted raw pecans instead of candied

• Use a lighter hand on the dressing

This salad is naturally gluten-free and easily adapted for most diets.

FAQs

Q1: Can I make this salad ahead of time?

A1: Yes! You can shave the Brussels sprouts up to 2 days in advance and store them in an airtight container. Make the dressing separately. Combine everything just before serving for best texture.

Q2: What’s the best way to shave Brussels sprouts?

A2: A food processor with the slicing attachment is the quickest method. You can also use a sharp knife for precision or a mandoline for even slices.

Q3: Can I use frozen Brussels sprouts?

A3: No, frozen Brussels sprouts won’t work here—they’re too soft and will not give the crunchy texture this raw salad needs. Always use fresh for best results.

Q4: Can I substitute the pecans?

A4: Yes. Try candied walnuts, almonds, or even crunchy roasted chickpeas for a nut-free version. Seeds like pumpkin or sunflower also work well.

Q5: How long does the salad stay fresh?

A5: Once dressed, it’s best enjoyed within 4–6 hours. Undressed salad can be stored in the fridge for up to 2 days. Pecans should be stored separately to maintain crunch.

Q6: Is this salad vegan?

A6: It can be! Just skip the cheese or use a dairy-free version. The rest of the ingredients are naturally plant-based.

Q7: Can I serve this warm?

A7: This salad is best served cold or at room temperature. However, you can briefly sauté the shaved sprouts in olive oil for 1–2 minutes for a lightly wilted version, then toss with warm nuts and dressing.

Print