Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans
Recipe: https://recipestripper.com/recipes/0f7c1bff-836c-4e82-835b-c8b1d3e8f083
Original source: https://www.crowdedkitchen.com/shaved-brussels-sprout-salad-2/
Recipe image: https://www.crowdedkitchen.com/wp-content/uploads/2026/10/Shaved-Brussels-Sprout-Salad-12-scaled.jpg

This shaved brussels sprout salad with pomegranate, candied pecans, honeycrisp apple, shaved parmesan and a lemon dijon vinaigrette is our most popular holiday recipe. It's crunchy, sweet, tart and salty, it can be made ahead, and it has converted plenty of brussels sprout skeptics.
Yield: 8
Prep time: PT25M
Cook time: PT10M
Total time: PT35M

Ingredients
- 12 ounces shaved brussels sprouts (stems removed)
- 1 1/2 cups pomegranate arils
- 1 1/2 cups honeycrisp apple (diced)
- 1 cup candied pecans (recipe below, or just toasted pecans)
- 3/4 cup dried cranberries
- 3/4 cup shaved parmesan
- 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 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups unsalted pecans (roughly chopped)
- 1/3 cup brown sugar (packed)
- 1 tsp cinnamon
- 1/4-1/2 tsp cayenne
- 1 tsp vanilla extract
- 3/4 tsp salt
- 1 1/2 tbsp water

Instructions
1. [Candied Pecans:] To a saucepan or skillet over medium heat, add the brown sugar, cinnamon, cayenne, vanilla, salt and water. Stir for about 1 minute, until the sugar dissolves.
2. [Candied Pecans:] Add the pecans and stir to coat. Cook for 3 to 5 minutes, stirring often, until the glaze thickens and is almost completely evaporated. The nuts should look almost dry. (If the glaze is still thin and syrupy, keep going, otherwise the pecans will stay sticky.)
3. [Candied Pecans:] Spread the pecans on a sheet of parchment paper and cool completely before breaking them up.
4. [Salad:] Using the slicing disc on your food processor (not the shredding disc), a mandoline or a sharp knife, shave the brussels sprouts into thin 1/16” shreds. You can also buy a bag of pre-shredded brussels sprouts at most grocery stores.
5. [Salad:] To a small bowl or jar, add the olive oil, lemon juice, apple cider vinegar, dijon, maple syrup, salt and pepper. Whisk or shake until smooth and emulsified.
6. [Salad:] To a large bowl, add the shaved sprouts, pomegranate arils, apple, dried cranberries, parmesan and 1 cup of the candied pecans. Pour the vinaigrette over the top and toss until evenly coated.
7. [Salad:] If you have time, let the salad sit for about 30 minutes before serving so the dressing can soften the sprouts. Serve topped with extra parmesan, pomegranate and pecans.