Zesty Brussels & Pomegranate Pecan Salad Recipe: A Fresh Twist

Crafting a mouthwatering shaved brussels sprouts salad bursts with unexpected flavor combinations that surprise even veggie skeptics.

Crisp, thinly sliced sprouts create a delicate base for this vibrant dish.

Pomegranate seeds add jewel-like pops of color and tangy sweetness.

Candied pecans bring a delightful crunch that makes every bite interesting.

Delicate layers of texture and bright ingredients dance together in perfect harmony.

Seasonal and fresh, this salad promises to become your new favorite way to enjoy vegetables.

You’ll want to serve this at every gathering and savor each delicious forkful.

What Makes This Brussels Salad So Addictive

• Craft Gourmet Delight: Elevate your dining experience with this restaurant-quality salad that transforms humble Brussels sprouts into a sophisticated, flavor-packed dish.
• Nutrition-Packed Powerhouse: Packed with antioxidants from pomegranate seeds, fiber-rich Brussels sprouts, and protein-loaded candied pecans, this salad delivers a nutritional punch in every bite.
• Quick and Impressive Prep: Requires minimal cooking skills and comes together in minutes, making it perfect for busy home cooks who want to impress guests or enjoy a gourmet meal without spending hours in the kitchen.
• Versatile Crowd-Pleaser: Suitable for various occasions from casual weeknight dinners to elegant potlucks, this salad appeals to both health-conscious eaters and those seeking bold, complex flavors.

Every Fresh and Crunchy Ingredient You Need

• Brussels Sprouts: Fresh green vegetables shaved into thin ribbons for a delicate and crisp texture.
• Pomegranate Seeds: Bright red jewel-like seeds that add a sweet-tart burst of flavor and vibrant color.
• Red Onion: Thinly sliced purple onion that provides a sharp and tangy crunch.

• Candied Pecans: Sweet and crunchy nuts that offer a caramelized flavor and textural contrast.
• Feta Cheese: Crumbly white cheese that brings a creamy and salty element to the salad.

• Olive Oil, Balsamic Vinegar: Smooth base ingredients that create a rich and balanced dressing.
• Dijon Mustard, Honey, Salt, Pepper: Seasonings that enhance the dressing's flavor profile with a combination of tangy, sweet, and savory notes.

How to Shave, Toss, and Balance It All

Step 1: Shave Brussels Sprouts

Use a sharp knife or food processor to thinly slice Brussels sprouts into delicate, feathery ribbons. Create uniform, paper-thin cuts for the perfect texture and appearance.

Step 2: Prep Salad Components

• Pomegranate seeds
• Red onion (thinly sliced)
• Candied pecans

Step 3: Create Zesty Dressing

• Olive oil
• Balsamic vinegar
• Dijon mustard
• Honey
• Salt
• Black pepper

Blend until smooth and well combined, creating a glossy and flavorful vinaigrette.

Step 4: Combine Salad

Gently toss shaved Brussels sprouts with pomegranate seeds, sliced red onion, and candied pecans in a large mixing bowl.

Ensure even distribution of ingredients.

Step 5: Dress and Finish

Drizzle prepared dressing over the salad.

Toss carefully to coat all ingredients without bruising the delicate Brussels sprouts. Optional: Sprinkle crumbled feta cheese on top for extra richness.

Step 6: Serve and Enjoy

Serve immediately for crisp texture or chill for up to one hour to let flavors meld. This vibrant salad offers a perfect balance of crunch, sweetness, and tanginess.

Salad Tips for Crunch, Sweet, and Zing

• Shave Brussels sprouts thinly using a sharp knife or mandoline for the most delicate, tender texture.
• Massage the shaved sprouts lightly with dressing to soften their raw texture and reduce bitterness.
• Prepare candied pecans ahead of time and store in an airtight container to maintain their crunch for several days.
• Toast pecans briefly before candying to enhance their nutty flavor and create a more complex taste profile.
• Make the salad vegan by replacing honey with maple syrup and omitting feta cheese for a plant-based version.

Twists and Mix-Ins to Keep It Fresh

• Mediterranean Magic: Replace pomegranate seeds with diced kalamata olives, add crumbled feta, and swap balsamic vinegar for red wine vinegar for a Greek-inspired version.
• Autumn Harvest: Substitute candied pecans with roasted pumpkin seeds, add diced apples, and use apple cider vinegar in the dressing for a seasonal feel.
• Protein Power: Mix in grilled chicken strips or crispy chickpeas, replace honey with maple syrup, and sprinkle with sunflower seeds for extra protein and crunch.
• Asian Fusion: Swap Dijon mustard for sesame oil, add mandarin orange segments, include toasted sesame seeds, and drizzle with rice vinegar for an Asian-inspired take.

What to Serve with This Crunchy Holiday Salad

• Pair Perfectly with Crisp White Wine: Sauvignon Blanc or Pinot Grigio cut through the salad's richness with bright, zesty notes that complement the tangy balsamic dressing.
• Create Balanced Protein Match: Grilled chicken breast or seared salmon provide lean protein that enhances the salad's nutty pecan and fresh pomegranate elements without overwhelming delicate flavors.
• Enhance with Rustic Bread Companion: Toasted sourdough or crusty artisan bread add wonderful textural contrast, allowing guests to soak up remaining dressing and create a complete, satisfying meal experience.
• Amplify with Sparkling Beverage Twist: Prosecco or sparkling water with a splash of pomegranate juice elevate the dish's festive feel, bringing out the salad's vibrant and refreshing character.

Store This Salad to Keep It Fresh and Crisp

• Refrigerator Storage: Transfer leftovers to an airtight container and keep chilled for 2-3 days. Separate dressing from salad to prevent soggy Brussels sprouts.
• Quick Revive Technique: Before serving, gently stir the salad and let it sit at room temperature for 10 minutes to restore texture and bring out flavors.
• Crunch Restoration: Quickly toast fresh pecans and sprinkle on top to renew the crispiness lost during refrigeration.
• Dressing Refresh: Whisk a small amount of fresh olive oil and balsamic vinegar to revive the salad's original zesty taste before serving.

Brussels Salad FAQs for Flavorful Success

• How do I shave Brussels sprouts without a food processor?

Use a sharp knife to thinly slice Brussels sprouts lengthwise, creating delicate ribbons. Make sure your knife is very sharp and cut carefully to achieve thin, uniform slices.

• Can I make this salad ahead of time?

Yes, you can prepare the ingredients separately and combine them just before serving. Keep the dressing, shaved Brussels sprouts, and toppings refrigerated separately to maintain freshness and crispness.

• Is this salad healthy?

Absolutely! Brussels sprouts are packed with nutrients like vitamin C, vitamin K, and fiber. The pomegranate seeds add antioxidants, while the nuts provide healthy fats and protein, making this a nutritious and delicious dish.

Irresistible Shaved Brussels Sprouts Salad with Pomegranate and Candied Pecans Recipe

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4.9 from 26 reviews

• Total Time: 15 minutes
• Yield: 4 1x

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Description

Crisp shaved brussels sprouts salad dazzles with sweet pomegranate seeds and crunchy candied pecans, creating a symphony of textures and flavors. Delightful ingredients dance together, promising a memorable culinary experience you’ll savor with each refreshing bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 cups brussels sprouts, thinly shaved
• 1/2 cup pomegranate seeds
• 1/4 cup candied pecans
• 1/2 cup crumbled feta cheese

Dressing Ingredients:

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon honey

Additional Ingredients:

• 1/4 cup red onion, thinly sliced
• Salt to taste
• Pepper to taste

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Instructions

1. Using a sharp knife or mandoline, carefully shred Brussels sprouts into thin, delicate ribbons, ensuring uniform texture.
2. Mince red onion into fine, translucent slivers to distribute subtle sharpness throughout the salad.
3. Toast candied pecans in a dry skillet over medium heat for 2-3 minutes, releasing their nutty aroma and enhancing crunchiness.
4. Create a vibrant dressing by whisking olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified and glossy.
5. Combine shredded Brussels sprouts, pomegranate seeds, toasted candied pecans, and minced red onion in a spacious mixing bowl.
6. Drizzle prepared dressing over the salad, gently tossing to ensure every ingredient is evenly coated and glistening.
7. Optional: Sprinkle crumbled feta cheese for an extra layer of tangy, creamy richness.
8. Serve immediately for optimal texture or chill for up to an hour to allow flavors to meld and intensify.

Notes

• Slice Brussels sprouts extra thin using a sharp knife or mandoline for the most delicate texture and even coating of dressing.
• Toast pecans briefly before candying to enhance their nutty flavor and create a more complex crunch in the salad.
• Massage the shaved Brussels sprouts with a bit of salt to soften their raw texture and reduce bitterness, making them more palatable.
• Prep ingredients ahead of time and assemble just before serving to maintain the crisp texture of sprouts and prevent wilting.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: None
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 300
• Sugar: 8 g
• Sodium: 200 mg
• Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 10 mg