The Best Shaved Brussels Sprout Salad with Pomegranate You’ll Ever Try

If you’re looking for a salad that’s not just another side dish but a memorable centerpiece at your next gathering, look no further than the Shaved Brussels Sprout Salad with Pomegranate. This dish is not only visually stunning with its vibrant colors, but it also delivers a fantastic mix of sweet, savory, and tangy flavors that will captivate anyone’s taste buds. Perfect for the holidays, special occasions, or as a refreshing lunch, this salad combines fresh ingredients in a way that elevates simple Brussels sprouts into a dish worth celebrating.

What Makes This Salad So Special?

Unlike your typical salad, this one is designed to make a statement. Shaved Brussels sprouts serve as a healthy and hearty base, while the pomegranate adds an element of surprise, offering juicy bursts of sweetness. To add texture and crunch, candied pecans are tossed in, providing the perfect balance to the tangy Dijon vinaigrette that ties everything together.

Here’s why this salad stands out:

• Nutrient-packed: Brussels sprouts are rich in fiber, vitamins, and antioxidants, making this dish as healthy as it is delicious.
• Make-ahead friendly: You can prepare the salad a day in advance, making it ideal for busy holiday gatherings or quick meals throughout the week.
• Vibrant and festive: The vivid colors of pomegranate and the green sprouts create a visually appealing dish that’s perfect for the holidays.
  

Ingredients for Shaved Brussels Sprout Salad with Pomegranate

Before we dive into the recipe, let’s go over the key ingredients. These items are easy to find at most grocery stores, and many can be prepped ahead of time.

• Brussels sprouts: Fresh, raw Brussels sprouts are shredded to create a delicate base. You can easily slice them thinly with a knife or use a food processor.
• Pomegranate arils: These jewel-like seeds not only add a beautiful color contrast but also bring a burst of sweet-tart flavor.
• Candied pecans: These are typically made with brown sugar, cinnamon, and a touch of salt to create a rich, crunchy topping.
• Apple: A crisp, sweet variety like Honeycrisp or Gala adds a refreshing contrast to the rich flavors of the other ingredients.
• Shaved Parmesan: This cheese brings a salty, savory depth that perfectly complements the sweetness of the fruit and the richness of the pecans.
• Dried cranberries: These are a classic addition for a touch of chewy sweetness. Feel free to substitute with other dried fruits if desired.
  

Preparing the Candied Pecans

Candied pecans are an essential part of this salad. The sweet and savory glaze is the perfect addition to the Brussels sprouts and pomegranate. Here’s how to make them:

Ingredients for Candied Pecans:

• 2 cups chopped pecans
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• 1/4-1/2 teaspoon cayenne (adjust based on your preference for heat)
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt
• 1 1/2 tablespoons water
  

Instructions:

1. Cook the Pecans: In a saucepan over medium heat, combine all ingredients except for the pecans. Stir for about 1 minute until the sugar has dissolved and the mixture begins to bubble.
2. Add the Pecans: Stir in the pecans and let the mixture cook for 3-5 minutes, occasionally stirring, until the glaze thickens and becomes glossy.
3. Cool: Once the pecans are coated in the syrupy mixture, spread them out on parchment paper to cool completely. If they aren’t as crunchy as you’d like after cooling, place them in a 250°F oven for about 10 minutes to further dry them out.
   

Making the Vinaigrette

A salad is only as good as its dressing, and this Dijon vinaigrette brings all the flavors together with a zesty kick. The balance of acidity from the lemon and apple cider vinegar perfectly complements the sweetness from the maple syrup and the tangy mustard.

Ingredients for the Vinaigrette:

• 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 (your choice)
• 1 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
  

Instructions:

1. Whisk Together: In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until well combined.
2. Taste and Adjust: Taste the vinaigrette and adjust the seasoning if needed—more vinegar for tanginess, more maple syrup for sweetness, or more mustard for an extra kick.
   

Assembling the Salad

Now that you have your key components prepared, it’s time to bring everything together into a delightful salad.

Instructions:

1. Shred the Brussels Sprouts: Using a sharp knife, mandoline, or food processor, thinly shave the Brussels sprouts into thin strips. This ensures the sprouts absorb the flavors of the dressing more effectively. If you’re short on time, pre-shredded Brussels sprouts are available at most grocery stores.
2. Toss the Salad: In a large bowl, combine the shaved Brussels sprouts, pomegranate arils, diced apple, candied pecans, dried cranberries, and shaved Parmesan.
3. Dress the Salad: Drizzle the Dijon vinaigrette over the salad and toss well to combine. Let it sit for 30 minutes, allowing the acid in the dressing to soften the Brussels sprouts and infuse the flavors.
4. Serve and Enjoy: Before serving, sprinkle a bit more shaved Parmesan, extra pomegranate seeds, and candied pecans on top for added texture and flavor.
   

Tips for Making the Perfect Shaved Brussels Sprout Salad with Pomegranate

• Make Ahead: This salad tastes even better after it has sat for a bit, allowing the flavors to meld. Prepare it up to 24 hours in advance, but if you want to keep the candied pecans extra crunchy, wait to add them until just before serving.
• Customize the Salad: If you’re not a fan of Brussels sprouts, feel free to substitute them with finely shredded cabbage or chopped kale. Both options will bring a different texture while still maintaining the freshness of the dish.
• Add Bacon for Extra Flavor: For those who enjoy a salty contrast, crispy bacon bits make a great addition to this salad. The savory bacon complements the sweetness of the pomegranate and the richness of the candied pecans.
• Vegan or Dairy-Free? Swap the Parmesan for vegan cheese or skip it altogether. For a nut-free version, omit the candied pecans and use sunflower seeds or other crunchy toppings.
  

Storage and Leftovers

This salad can be stored in the refrigerator for up to 4 days, but note that the longer it sits, the softer the Brussels sprouts will become. To maintain the crunch of the nuts, it’s best to store the salad and the candied pecans separately and combine them just before serving.

Step-by-Step Guide to Making Shaved Brussels Sprout Salad with Pomegranate

To create this delicious and visually stunning shaved Brussels sprout salad with pomegranate, it’s important to focus on the quality of ingredients and the method of preparation. The flavors are bright and bold, with a wonderful balance between sweet, savory, and tangy. Here’s how to create a salad that will make everyone ask for more.

Ingredients Overview

Before diving into the recipe, let’s take a look at the key ingredients:

• Shaved Brussels Sprouts: The Brussels sprout is the star of this salad, offering a slightly bitter flavor that balances the sweetness of pomegranate and candied pecans. They should be finely shaved to ensure they soften up nicely when tossed with the dressing.
• Pomegranate Arils: These little red jewels are not just visually appealing but add a burst of sweetness and a slight tartness that contrasts perfectly with the Brussels sprouts.
• Candied Pecans: A touch of sweetness and crunch, candied pecans give the salad a satisfying texture and flavor. You can make them at home or buy pre-made versions.
• Honeycrisp Apples: Apples add a crisp, sweet, and slightly tart element to the salad, complementing the flavors of Brussels sprouts and pomegranate.
• Shaved Parmesan: A few thin curls of Parmesan add a savory richness to the salad, helping to balance out the acidity from the vinaigrette.
• Vinaigrette: The dressing is the key to bringing the salad together. Made with Dijon mustard, fresh lemon juice, apple cider vinegar, maple syrup (or honey), olive oil, and a pinch of salt and pepper, this vinaigrette perfectly enhances the flavors of the salad.
  

Preparation Tips for the Perfect Salad

To achieve the best results, follow these expert tips when preparing your salad:

1. Shaving the Brussels Sprouts: It’s essential to get the Brussels sprouts thinly shaved to ensure they are tender and easy to eat. Use a mandoline slicer or a food processor to slice them into very thin pieces. If you don’t have either, you can finely chop the Brussels sprouts with a sharp knife, though the texture may not be as consistent.
2. Making the Candied Pecans: Homemade candied pecans bring a fresh crunch and sweetness to the salad. Heat a saucepan over medium heat, add brown sugar, cinnamon, cayenne pepper, vanilla extract, and a bit of salt. Stir to combine and let it bubble up slightly. Add the pecans and cook them for about 3-5 minutes until they’re coated in a caramelized glaze. Set the pecans on parchment paper to cool and firm up.
3. Prepare the Vinaigrette: This is a simple step, but don’t skip the fresh lemon juice and Dijon mustard – they are the secret to the tangy, balanced vinaigrette. Whisk the ingredients together until they emulsify into a smooth dressing.
4. Let the Salad Rest: After tossing everything together, let the salad sit for at least 30 minutes. This resting time allows the Brussels sprouts to soften up slightly and absorb the vinaigrette, enhancing the overall flavor. The result is a more cohesive salad.
   

Nutritional Breakdown of Shaved Brussels Sprout Salad with Pomegranate

This salad not only offers incredible taste but also provides a variety of nutritional benefits. Packed with fiber, healthy fats, antioxidants, and vitamins, it’s a well-rounded dish that’s perfect as a side or a light meal. Here’s a closer look at its nutritional profile:

Health Benefits of Key Ingredients

1. Brussels Sprouts: Rich in antioxidants, Brussels sprouts help combat oxidative stress and support a healthy immune system. They’re also an excellent source of vitamin K, which is essential for bone health.
2. Pomegranate: Known for its powerful antioxidant properties, pomegranate can help improve heart health by reducing cholesterol and inflammation. The seeds also provide a good dose of vitamin C and fiber.
3. Pecans: Pecans are an excellent source of healthy fats, which can help reduce bad cholesterol and support brain health. They’re also rich in manganese and copper, essential minerals that support bone health.
4. Apples: Apples, particularly honeycrisp apples, add a good amount of dietary fiber and vitamin C, which can help boost the immune system and regulate digestion.

How to Customize Your Shaved Brussels Sprout Salad with Pomegranate

This salad is not only delicious as written, but it’s also highly adaptable. You can tweak the ingredients based on your preferences or dietary restrictions. Here are some customization ideas to make the salad fit your tastes or needs:

Add Protein for a Heartier Meal

If you’re looking to make this salad a complete meal, consider adding some protein. Here are a few ideas:

• Grilled Chicken: Tender grilled chicken breast can easily complement the salad’s freshness.
• Shrimp: Lightly seasoned and pan-seared shrimp would work beautifully with the tangy vinaigrette and crunchy pecans.
• Tofu: For a vegetarian option, pan-fried tofu provides a great protein boost and absorbs the flavors of the vinaigrette nicely.
  

By adding protein, this salad can serve as a fulfilling lunch or dinner option.

Substitutions for Different Diets

This salad can easily be adapted to fit various dietary restrictions or preferences. Here are some substitution ideas:

• Vegan: Simply omit the Parmesan and swap in a plant-based cheese, or even nutritional yeast for a cheesy flavor. Ensure the candied pecans are made without butter for a vegan-friendly option.
• Gluten-Free: The recipe is naturally gluten-free, but be sure to double-check that your ingredients (like Dijon mustard and the pecans) don’t contain any hidden gluten.
• Nut-Free: If you have a nut allergy, you can replace the candied pecans with crispy chickpeas or sunflower seeds for crunch.
  

These simple substitutions allow the salad to cater to various needs without sacrificing flavor.

Fresh Herb Variations

For a fresh twist on the salad, consider adding herbs that pair well with Brussels sprouts and the other ingredients. Here are a few options:

• Mint: Fresh mint brings a cool, refreshing element to the salad that complements the acidity of the pomegranate and vinaigrette.
• Basil: Fragrant basil adds a touch of sweetness and earthiness to the dish, balancing the flavors nicely.
• Cilantro: For a more vibrant, citrusy flavor, cilantro adds a pop of brightness and pairs beautifully with the apple and pomegranate.
  

Adding fresh herbs is a great way to elevate the dish, especially if you want a more personalized touch.

Making It a Complete Festive Dish

This shaved Brussels sprout salad with pomegranate can easily be transformed into a centerpiece dish for your next gathering. Here’s how you can make it even more festive:

• Serving in Individual Bowls: For a more elegant presentation, serve the salad in individual bowls with a drizzle of extra dressing and a sprinkle of extra candied pecans and pomegranate arils on top.
• Roasted Vegetables: Serve the salad alongside roasted root vegetables like carrots, sweet potatoes, or parsnips for a more filling spread.
• Crispy Bacon or Prosciutto: If you’re not vegetarian or vegan, crispy bacon or prosciutto adds a savory depth to the salad, enhancing its flavor profile and giving it that perfect crunch.
  

Shaved Brussels Sprout Salad with Pomegranate Recipe

Ingredients:

• 12 oz shaved Brussels sprouts, stems removed
• 1 ½ cups pomegranate arils
• 1 ½ cups honeycrisp apple, diced
• 1 cup pecans, candied (or toasted)
• ¾ cup dried cranberries
• ¾ cup shaved Parmesan (or vegan alternative)

Vinaigrette:

• 3 tbsp extra virgin olive oil
• 1 ½ tbsp freshly squeezed lemon juice
• 1 ½ tbsp apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tbsp maple syrup or honey
• 1 tsp salt
• ½ tsp black pepper

Candied Pecans:

• 2 cups chopped pecans
• ⅓ cup brown sugar
• 1 tsp cinnamon
• ¼-½ tsp cayenne pepper (optional)
• 1 tsp vanilla extract
• ¾ tsp salt
• 1 ½ tbsp water

Instructions:

Candied Pecans:

1. In a saucepan over medium heat, combine brown sugar, cinnamon, cayenne, vanilla extract, salt, and water. Stir well and cook for 1 minute.
2. Add chopped pecans to the saucepan and stir continuously for 3-5 minutes until the glaze thickens and the pecans are coated.
3. Transfer the candied pecans to parchment paper and let cool completely. Once cooled, break them into smaller pieces.

Salad:

1. Shred the Brussels sprouts using a food processor, mandoline, or sharp knife into thin slices.
2. In a large bowl, combine the shredded Brussels sprouts, pomegranate arils, diced apples, candied pecans, dried cranberries, and shaved Parmesan.
3. In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup (or honey), salt, and black pepper to make the vinaigrette.
4. Pour the vinaigrette over the salad and toss gently to combine.
5. Let the salad sit for 30 minutes to allow the flavors to meld before serving.

Notes:

• You can make the candied pecans ahead of time and store them in an airtight container.
• If you prefer, substitute the Brussels sprouts with finely shredded cabbage or chopped kale.
• For a vegan version, use plant-based Parmesan or nutritional yeast and make sure the candied pecans are dairy-free.
• The salad can be made up to 24 hours ahead of time, but wait to add the nuts until just before serving to keep them crispy.

Nutritional Facts (per serving):

• Calories: 299
• Fat: 17.8g
• Carbohydrates: 32.7g
• Fiber: 5.7g
• Sugar: 23.7g
• Protein: 6.2g
• Sodium: 432.4mg

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Method: No cook (except for candied pecans)

Cuisine: American