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Shaved Brussels Sprout Salad

From Anji’s kitchen

ingredients

  • 12 ounces shaved brussels sprouts, stems removed
  • 1 ½ cups pomegranate arils
  • 1 ½ cups honeycrisp apple, diced
  • 1 cup pecans, candied (recipe below) or just toasted
  • ¾ cup dried cranberries
  • ¾ cup shaved parmesan
  • 3 tbsp extra virgin olive oil
  • 1 ½ tbsp freshly squeezed lemon juice
  • 1 ½ tbsp apple cider vinegar
  • 2 tbsp dijon mustard
  • 1 tbsp maple syrup or honey
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups chopped pecans
  • ⅓ cup brown sugar
  • 1 tsp cinnamon
  • ¼–½ tsp cayenne
  • 1 tsp vanilla extract
  • ¾ tsp salt
  • 1 ½ tbsp water

directions

  1. Candied Pecans: Add everything but the pecans to a saucepan over medium heat and stir well, heating for 1 min. Add the pecans and stir well, then let cook for 3–5 minutes over medium heat, stirring often, until the glaze thickens and cooks down - it should look shiny and should be thick (if it’s not, they will not set).
  2. Transfer to parchment paper to cool completely before breaking up. We only use half of this in the salad & the other half for snacking! If they are not crispy after cooling, you can put them in a 250˚F oven for ~10 minutes to further dry them out.
  3. Salad: Using the shredder attachment on your food processor, a mandoline, a knife, shred your brussels sprouts into 1/16” shreds. You can also buy a bag of pre-shredded brussels sprouts at most grocery stores.
  4. Combine the brussels sprouts, pomegranate, apple, pecans, cranberries and parmesan in a bowl.
  5. Whisk together all of the dressing ingredients, pour over the salad, and toss.
  6. Let the salad sit for about 30 minutes before serving. As it sits, the acid in the dressing will soften up the sprouts.
  7. Serve with extra parmesan, pomegranate, and pecans.