This fresh and festive salad combines crunchy shaved Brussels sprouts with juicy pomegranate seeds, sweet candied pecans, and a zesty lemon-maple vinaigrette. A bright, colorful winter salad perfect for holidays or everyday meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
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1 lb Brussels sprouts, trimmed and shaved
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½ cup pomegranate arils
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½ cup candied pecans (store-bought or homemade)
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¼ cup shaved Parmesan or crumbled goat cheese
Dressing:
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3 tbsp fresh lemon juice
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1 tbsp maple syrup
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1 tsp Dijon mustard
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¼ cup extra virgin olive oil
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Salt and black pepper, to taste
Instructions
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Shave Brussels sprouts thinly using knife, mandoline, or food processor.
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Whisk together all dressing ingredients until emulsified.
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Toss shaved sprouts with pomegranate, candied pecans, and cheese.
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Drizzle with dressing and toss gently to coat.
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Serve immediately or let sit 15 minutes to soften slightly.