Name: shaved brussels sprout salad
Total time: 40 min
Ingredients: 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)); 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/3 cup packed brown sugar; 1 teaspoon ground cinnamon; 1 teaspoon pure vanilla extract; 3/4 teaspoon salt; 1 1/2 tablespoons water; 2 cups chopped pecans ((7.5 ounces)); 12 ounces shaved Brussels sprouts, cores removed; 1 1/2 cups pomegranate arils ((about 8 ounces)); 1 1/2 cups honey crisp apple, peeled and sliced ((about 5 ounces)); 1 cup prepared candied pecans ((about 3.5 ounces)); 3/4 cup dried cranberries; 3/4 cup shaved parmesan; prepared vinaigrette

This awesome Shaved Brussels Sprout Salad is sure to convert even the most skeptical Brussels sprout person into a fan.

Add pomegranate arils, dried cranberries, fresh apple slices and homemade candied pecans to your shaved greens to create a gorgeous bowl of goodness. Finish it off with lemony apple cider vinaigrette and your best parmesan cheese. Absolutely amazing.

First thing, get your vinaigrette together so the flavors can fully develop.

Extra-virgin olive oil
Lemon juice – freshly squeezed is best
Apple cider vinegar
Dijon mustard
Maple syrup – or honey
Salt & freshly ground black pepper

Place all of the ingredients in a small bowl.
Whisk together until well combined.
Set aside.

The perfect combination of tart and sweet. You may find yourself whipping up a batch of this dressing to enjoy on future salads. I’ll admit that I do. Fairly often.

Time to move on to the candied pecans.

Chopped pecans – give them a rough chop so that the pieces aren’t totally uniform
Brown sugar – light or dark will work
Ground cinnamon
Pure vanilla extract
Salt & water

Add everything but the pecans to a saucepan.
Place over medium heat and stir until well incorporated.
Add the pecans and stir well so that they are completely coated.
Cook for 3 to 5 minutes, stirring often.
The glaze will thicken as it cooks down.

Transfer the glazed pecans to parchment paper to cool completely before breaking up.  
When completely cooled, break up the candied pecans into small bite-sized pieces.

About half of the batch will be used in the salad. The remaining pecans can be served alongside the salad.

And guys… they’re also great just to snack on.

It’s time to assemble your awesome Shaved Brussels Sprout Salad.

Shaved Brussels sprouts – be sure to remove the core before shaving
Pomegranate arils – save some time by using fresh arils from the refrigerated section of your produce department
Honey crisp apple – peeled and thinly sliced into bite-size pieces
Prepared candied pecans
Dried cranberries
Shaved parmesan – use your best cheese such as aged Parmigiana Reggiano
Prepared lemony apple cider vinaigrette

Using the shredder attachment on your food processor, a mandoline or a very sharp knife, carefully shred your brussels sprouts into 1/16” shreds.

For convenience, you could use pre-shredded brussels sprouts offered at many grocery stores. A huge time-saver. Just be sure that they are fresh and sliced super-thin.

If you are shaving your own sprouts, start with about 16-ounces to produce the 12-ounces shaved sprouts needed for the recipe.

Combine the shaved brussels sprouts, pomegranate arils, apple slices, candied pecans, dried cranberries and shaved parmesan in a bowl.
Add the vinaigrette and toss to combine.

Allow the salad to sit for about 30 minutes before serving.
During that time, the acid in the dressing will soften up the sprouts.
Serve with extra shaved parmesan, pomegranate arils and candied pecans on the side.

Can this Shaved Brussels Sprout Salad be prepared ahead of time?

Yes. Up to 24 hours in advance is fine. In fact, it may even be better the next day.

It will keep if refrigerated for up to 4 days but may get a bit soggy after the first day.

Assemble the salad without the pecans.
Toss it with the dressing and stash it in the fridge.
Add the candied nuts just before serving so they maintain their crunchiness.

Want to customize your Shaved Brussels Sprout Salad?

Not a fan of pomegranate arils? Eliminate them and double up on the dried cranberries.
Instead of dried cranberries – Dried cherries or raisins would be good subs.
Really don’t like brussels sprouts? Give it a try with finely shredded cabbage.
If you don’t need to keep this vegetarian – Add some crispy bacon bits just before serving.

shaved brussels sprout salad

Adapted from Crowded Kitchen

Total Time 40 minutes

Servings 6 to 8 servings

Author Rosemary Stelmach

Ingredients

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)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Candied Pecans

1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
3/4 teaspoon salt
1 1/2 tablespoons water
2 cups chopped pecans (7.5 ounces)

Salad

12 ounces shaved Brussels sprouts, cores removed
1 1/2 cups pomegranate arils (about 8 ounces)
1 1/2 cups honey crisp apple, peeled and sliced (about 5 ounces)
1 cup prepared candied pecans (about 3.5 ounces)
3/4 cup dried cranberries
3/4 cup shaved parmesan
prepared vinaigrette

Instructions

Prepare Lemony Vinaigrette

Place all of the ingredients in a small bowl. Whisk together until well combined. Set aside.

Prepare Candied Pecans

Add everything but the pecans to a saucepan. Place over medium heat and stir until well incorporated. Add the pecans and stir well so that they are all coated. Cook for 3 to 5 minutes, stirring often. The glaze will thicken as it cooks down.
Transfer the glazed pecans to parchment paper to cool completely before breaking up.   About half of the batch will be used in the salad. The remaining pecans can be served alongside the salad as an extra topping or just to snack on.
When completely cooled, break up the candied pecans into small bite-sized pieces.
If you prefer them to be more crispy after cooling, heat them in a 250˚F oven for about 10 minutes to further dry them out.

Assemble Salad

Using the shredder attachment on your food processor, a mandoline or a knife, shred your brussels sprouts into 1/16” shreds. For convenience, you could use pre-shredded brussels sprouts offered at many grocery stores.
Combine the shaved brussels sprouts, pomegranate arils, apple slices, candied pecans, dried cranberries and shaved parmesan in a bowl.Add the vinaigrette and toss to combine.
Allow the salad to sit for about 30 minutes before serving. During that time, the acid in the dressing will soften up the sprouts. Serve with extra shaved parmesan, pomegranate arils and candied pecans on the side.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

salads & dressings

shaved brussels sprout salad