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