This shaved Brussels sprout salad is crisp, bright, and dotted with juicy pomegranate and sweet candied pecans. I love serving it at Thanksgiving because it brings fresh color and crunch to a table full of cozy dishes.
Why You’ll Love This Salad
Thinly shaved Brussels sprouts make a sturdy, crunchy base that holds up well to dressing, so the salad stays fresh instead of wilting quickly. Pomegranate adds little bursts of tart sweetness, while homemade candied pecans bring a warm, toasty crunch. It’s easy to prep ahead, too, which is always welcome when the holiday kitchen gets busy.
This Salad Ingredients & Substitutions
- 1 pound Brussels sprouts, trimmed
- 3/4 cup pomegranate arils
- 1/3 cup finely shaved Parmesan, optional
- 1 cup pecan halves
- 2 tablespoons maple syrup
- 1 teaspoon olive oil, for the pecans
- 1/8 teaspoon fine salt, for the pecans
- 3 tablespoons olive oil, for the dressing
- 1 1/2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup, for the dressing
- 1/4 teaspoon fine salt, for the dressing
- 1/8 teaspoon freshly ground black pepper
Use a food processor with a slicing blade or a sharp knife to shave the sprouts thinly. Pecans can be swapped for walnuts, and dried cranberries make a nice alternative to pomegranate. Skip the Parmesan or use a plant-based version if you prefer.
Step-by-Step Instructions to Make This Salad
1. Candy the pecans
Heat the oven to 350°F. Toss the pecans with 2 tablespoons maple syrup, 1 teaspoon olive oil, and 1/8 teaspoon salt. Spread them on a parchment-lined baking sheet and bake for 8 to 10 minutes, stirring once, until glossy and fragrant. Let them cool completely so they crisp up.
2. Shave the Brussels sprouts
Slice the trimmed Brussels sprouts into very thin ribbons with a sharp knife or food processor. Transfer them to a large serving bowl and separate any pieces that cling together.
3. Mix the dressing
Whisk together 3 tablespoons olive oil, the apple cider vinegar, Dijon mustard, 1 teaspoon maple syrup, 1/4 teaspoon salt, and black pepper until combined.
4. Toss and finish
Pour about half the dressing over the Brussels sprouts and toss well. Add the pomegranate arils, cooled pecans, and Parmesan, if using. Taste and add more dressing as needed, then serve.
Tips for Success
- Slice the sprouts as evenly and thinly as you can so they soften slightly when dressed.
- Let the pecans cool on the baking sheet before adding them to the salad. They become crunchier as they cool.
- Dress the sprouts a little at a time. You can always add more, but too much dressing can hide their fresh flavor.
- For the best crunch, add the pecans just before serving.
Variations of This Salad
Add thinly sliced apple or pear for extra sweetness, or toss in a handful of dried cranberries for a chewy, tart note. Toasted pumpkin seeds work well in place of pecans. For a more filling lunch, add cooked quinoa or chickpeas, and adjust the dressing to taste.
Serving Suggestions: What to Pair with This Salad
This salad is a lovely fresh side for Thanksgiving turkey, roast chicken, or baked salmon. It also balances rich sides like mashed potatoes, stuffing, and creamy casseroles. For a lighter meal, serve it with warm bread and a bowl of soup.
Storage & Reheating Instructions
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The sprouts soften as they sit, but the salad remains tasty. Keep extra candied pecans separate at room temperature in a sealed container and add them just before serving. This salad is served cold or at room temperature, so reheating is not needed.
Memories Made Around the Table
I like bringing a bowl of this salad to the holiday table because it gives everyone something crisp and fresh between bites of the richer dishes. The bright pomegranate and glossy pecans make it feel festive, and I always enjoy seeing guests reach back for another scoop.
FAQs
Can I make this salad ahead of time?
Yes. Shave the Brussels sprouts and mix the dressing up to a day ahead, storing them separately in the refrigerator. Toss them together shortly before serving, then add the pecans and pomegranate.
Can I use store-bought candied pecans?
Yes. Use about 1 cup of store-bought candied pecans to save time. Since they may be sweeter than homemade, taste the salad before adding all the maple dressing.
How do I shave Brussels sprouts without a food processor?
Trim the stem ends, cut each sprout in half from top to bottom, and place the flat side on a cutting board. Slice crosswise into thin ribbons with a sharp knife.
Can I make this salad without cheese?
Absolutely. The salad is delicious without Parmesan. You can also use a plant-based alternative or leave it out entirely.
Final Thoughts
This shaved Brussels sprout salad brings crisp texture, jewel-like pomegranate, and sweet pecans together in an easy, colorful side. Make it for Thanksgiving or any meal that could use a fresh, festive contrast.
Brussels Sprout Salad
Equipment
- 1 Oven
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Large serving bowl
- 1 Whisk
- 1 Sharp knife or food processor with slicing blade
Ingredients
Candied Pecans
- 1 pound Brussels sprouts trimmed
- 1 cup pecan halves
- 2 tablespoons maple syrup for the pecans
- 1 teaspoon olive oil for the pecans
- 0.125 teaspoon fine salt for the pecans
Salad and Dressing
- 0.75 cup pomegranate arils
- 0.333 cup Parmesan finely shaved; optional
- 3 tablespoons olive oil for the dressing
- 1.5 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup for the dressing
- 0.25 teaspoon fine salt for the dressing
- 0.125 teaspoon black pepper freshly ground
Instructions
- Heat the oven to 350°F. Toss the pecans with 2 tablespoons maple syrup, 1 teaspoon olive oil, and 1/8 teaspoon salt. Spread them on a parchment-lined baking sheet and bake for 8 to 10 minutes, stirring once, until glossy and fragrant. Let them cool completely so they crisp up.
- Slice the trimmed Brussels sprouts into very thin ribbons with a sharp knife or food processor. Transfer them to a large serving bowl and separate any pieces that cling together.
- Whisk together 3 tablespoons olive oil, the apple cider vinegar, Dijon mustard, 1 teaspoon maple syrup, 1/4 teaspoon salt, and black pepper until combined.
- Pour about half the dressing over the Brussels sprouts and toss well. Add the pomegranate arils, cooled pecans, and Parmesan, if using. Taste and add more dressing as needed, then serve.