Shaved Brussels Sprout Salad with Pomegranate

Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans
Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans tastes crisp, sweet-tart, and nutty with a bright citrusy snap. It suits holiday tables and quick lunches, and you can make it in about 25 minutes. I once shredded sprouts on a tiny mandoline while my kid timed me like a cooking show.

Easy Shaved Brussels Sprout Salad with Pomegranate Candied Pecans

Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is easy to make because you slice the sprouts fast, toss a no-fuss dressing, and candy pecans in one small skillet. Pre-shaved sprouts and a tub of pomegranate arils cut prep even more. The salad holds its crunch, so you can prep ahead without wilt drama.

Ingredients You Need

  • Brussels sprouts: 1.5 pounds, trimmed. Use a mandoline, the slicing disk of a food processor, or buy a bag of shaved sprouts from Trader Joe’s for a shortcut.
  • Pomegranate arils: 1.5 cups. Fresh seeds from 1 large fruit or a tub of Pom Wonderful arils if you want zero mess.
  • Pecans: 1 cup raw halves for candying. Walnuts or sliced almonds also work.
  • For candied pecans: 2 tablespoons granulated sugar, 1 tablespoon maple syrup or honey, 1 teaspoon water, 1 teaspoon butter or coconut oil, 1 pinch kosher salt, 1 pinch cinnamon, optional tiny pinch cayenne.
  • Lemon Dijon vinaigrette: 1 large lemon, juiced, 1 small garlic clove minced or 1 tablespoon finely minced shallot, 1 teaspoon Dijon mustard, 1 tablespoon maple syrup or honey, 1/4 cup extra virgin olive oil, 3/4 teaspoon kosher salt, black pepper to taste.
  • Optional toss-ins: shaved Parmesan, dried cranberries, diced crisp apple, or thinly sliced red onion.

Equipment

  • Large mixing bowl, small skillet, whisk or jar with lid, chef’s knife or mandoline, food processor with slicing disk optional, rimmed sheet pan or parchment for cooling nuts, measuring cups and spoons.

How to Make Shaved Brussels Sprout Salad with Pomegranate Candied Pecans

  • Prep: 15 minutes
  • Cook: 10 minutes
  • Total: 25 minutes
  1. Shave the sprouts. Trim the ends, remove any tough outer leaves, then slice very thin with a mandoline, sharp knife, or the processor’s slicing disk. Add the shreds to a large bowl.
  2. Candy the pecans. Heat a small skillet over medium. Add sugar, maple, water, and butter, stir until the sugar dissolves and bubbles, then add pecans, salt, cinnamon, and cayenne and stir until glossy and coated, about 3 to 4 minutes.
  3. Cool the nuts. Spread the pecans on parchment or a lightly greased sheet pan. Separate clumps with two forks and let them cool while you mix the dressing.
  4. Mix the dressing. Whisk lemon juice, garlic or shallot, Dijon, and maple in a bowl. Stream in olive oil while you whisk, then season with salt and pepper.
  5. Season the sprouts. Pour half the dressing over the shaved sprouts and toss with clean hands. Salt helps the sprouts relax and soften slightly.
  6. Add the arils. Fold in the pomegranate arils. Toss gently so you keep the jewel vibe.
  7. Finish with nuts. Chop the cooled candied pecans if you like smaller bites. Add most of them to the bowl and toss with the remaining dressing.
  8. Taste and adjust. Add a pinch more salt, pepper, or lemon if you want extra brightness.
  9. Optional extras. Fold in shaved Parmesan or sliced red onion. Keep a handful of nuts and arils for a fresh sprinkle on top.
  10. Serve. Pile the salad onto a platter or into a big bowl. Top with the reserved nuts and arils and take it to the table.

Tips & Common Mistakes

  • Use cold sprouts for cleaner slices. Warm sprouts bruise and shred unevenly.
  • Slice sprouts thin. Thick slices chew tough and lose the light texture.
  • Do not walk away from candied pecans. Stir the whole time to prevent scorching.
  • Separate hot nuts on parchment. A single brick of candy makes sad salads.
  • Salt the sprouts before the final toss. Salt seasons and softens without turning them limp.
  • Add nuts right before serving. That timing keeps the crunch you want.
  • Taste the lemon level with the arils in the bowl. Pomegranate sweetness balances tart dressing fast.

Variations I’ve Tried

  • Swap pecans with toasted walnuts and add blue cheese for a bolder vibe.
  • Use shaved kale and sprouts half and half, then add diced pear.
  • Go dairy-free and add avocado cubes and roasted pumpkin seeds.
  • Change the dressing to orange juice and rice vinegar for a softer citrus profile.
  • Add cooked farro or quinoa for a hearty lunch salad.

How to Serve Shaved Brussels Sprout Salad

Serve it as a crisp side with roast chicken, pork tenderloin, or seared salmon. Pack it for lunch with a scoop of quinoa and a few slices of avocado. For holidays, set it next to turkey and mashed potatoes to cut through the richness. I also pair it with garlic bread and soup on a chilly weeknight.

Make-Ahead and Storage

  • Shave sprouts up to 2 days ahead and store them dry in a sealed container with a paper towel in the fridge.
  • Mix the dressing up to 1 week ahead and keep it chilled. Give it a shake before using.
  • Candy the pecans up to 2 weeks ahead and store them airtight at room temp.
  • Assemble up to 6 hours before serving, but keep nuts separate until the last minute.
  • Store leftovers in the fridge for 2 days. The nuts soften, so add a fresh handful if you want crunch.
  • Skip the freezer for the salad. You can freeze candied pecans for 2 months and re-crisp them on a sheet pan at 300°F for 4 to 5 minutes.

Nutrition Information

Per serving, about 6 servings: 310 calories, 21g fat, 26g carbs, 6g fiber, 12g sugar, 6g protein, 360mg sodium. Numbers are estimates based on typical grocery data.