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Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

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A bright, crunchy salad featuring shaved raw Brussels sprouts, tart pomegranate seeds, sweet candied pecans, and a light lemon vinaigrette — perfect for the holidays or a refreshing weekday meal.

Ingredients

Scale

  • 1 lb Brussels sprouts, trimmed and thinly sliced

  • ¾ cup pomegranate seeds

  • 1 cup candied pecans (store-bought or homemade)

  • ⅓ cup shaved or grated Parmesan (optional)

  • ¼ small red onion or 1 shallot, thinly sliced (optional)

Dressing:

  • 3 tbsp olive oil

  • 2 tbsp lemon juice (fresh)

  • 1 tsp Dijon mustard

  • 1 tsp maple syrup or honey

  • Salt & black pepper to taste

Instructions

  1. Shave Brussels sprouts using a mandoline, knife, or food processor. Transfer to a large bowl.

  2. If making candied pecans: heat pecans, sugar, water, and salt in a skillet until coated and fragrant. Cool.

  3. In a small bowl, whisk together olive oil, lemon juice, mustard, and maple syrup. Season to taste.

  4. Toss shaved sprouts with dressing and let sit for 10–15 minutes to soften slightly.

  5. Add pomegranate seeds, candied pecans, and Parmesan. Fold gently.

  6. Serve immediately or refrigerate for up to 4 hours.

Notes

For a vegan version, skip the cheese and use maple syrup. Add cooked grains for a more filling salad. Store dressing and salad separately for meal prep.

Find it online: https://nosweatrecipes.com/shaved-brussels-sprout-salad-with-pomegranate-and-candied-pecans/