Description
A crunchy, tangy salad with fresh shaved Brussels sprouts, sweet pomegranate, candied pecans, and a zesty lemon Dijon vinaigrette.
Ingredients
Units
Scale
Salad Ingredients
- 1 pound fresh Brussels sprouts (smaller ones are usually sweeter)
- 1 cup pomegranate arils (juicy and tart)
- 1/2 cup candied pecans (sweet and crunchy)
- 1/4 cup Parmesan or pecorino cheese (optional, for a salty flavor)
Lemon Dijon Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- to taste salt and black pepper (adjust for seasoning)
Instructions
Preparation
- Trim the dry stem end of the Brussels sprouts and peel away any sad outer leaves. Rinse and dry well.
- Shave the Brussels sprouts thinly using a sharp knife or mandoline.
- In a small skillet, make the candied pecans by combining pecans, brown sugar, cayenne, salt, and a tiny splash of water over medium heat. Stir constantly until the sugar melts and coats the nuts. Cool on a plate.
- In a bowl, whisk together the lemon juice, Dijon mustard, honey, olive oil, salt, and pepper to make the vinaigrette.
Assembly
- In a large bowl, add the shaved Brussels sprouts and a pinch of salt. Pour two thirds of the dressing over and toss well.
- Fold in the pomegranate arils and most of the candied pecans, then add cheese if using.
- Taste and adjust the dressing as desired, then finish with remaining pecans and pomegranate on top.
Notes
Let the salad rest for 10-20 minutes before serving to improve texture and flavor blending. Store leftovers in an airtight container for up to 3 days. Maintain crunch by holding back some pecans and pomegranate to add just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: American, Holiday
Nutrition
- Calories: 250
- Sugar: 6
- Sodium: 300
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 4
- Protein: 4
