Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans tastes crisp and tangy, with juicy bursts of pomegranate and caramel-sweet nut crunch against a lemon Dijon vinaigrette. You can build it on a budget with bagged shaved sprouts and store-bought arils, and it suits weeknight dinners, potlucks, and holiday menus; total time 25 minutes. I first made it in a tiny apartment with a bargain mandoline, and the bright crunch still makes me grin.
Reasons To Try This Shaved Brussels Sprout Salad
This salad brings texture in a big way: feathery shaved sprouts, glassy-crisp candied pecans, and jewel-like pomegranate seeds. The dressing leans clean and zippy, so the sweet nuts and tart fruit balance every bite. It sits well, so you can toss it early without losing crunch.
You can scale it for two or twelve without stress. It packs for lunch, plays nice on holiday spreads, and pairs with almost any protein. Pantry shortcuts keep it weeknight-friendly.
“Made this for Friendsgiving and people fought over the last spoonful. The sweet pecans with the tart pops from the pomegranate taste wild in the best way. Keeping this in the rotation.” – Jenna, home cook
Ingredients You Need
- Brussels sprouts, 1.5 pounds, trimmed and very thinly sliced or shaved (shortcut: buy a 16-ounce bag of pre-shaved sprouts)
- Pomegranate arils, 1 to 1.5 cups (shortcut: a tub of pre-seeded arils)
- Parmesan, Pecorino, or aged cheddar, shaved, optional for serving
- Fine kosher salt and freshly ground black pepper (I like Diamond Crystal for consistent salting)
Candied pecans:
- Pecan halves, 1 cup
- Maple syrup, 2 tablespoons (or brown sugar 2 tablespoons)
- Butter, 1 tablespoon, or coconut oil for dairy-free
- Pinch of cinnamon and a small pinch of cayenne, optional
- Pinch of salt
Lemon Dijon vinaigrette:
- Fresh lemon juice, 3 tablespoons, plus zest of 1 lemon
- Dijon mustard, 2 teaspoons
- Maple syrup or honey, 1 to 2 teaspoons, to taste
- Extra-virgin olive oil, 1/3 cup
- Shallot, 1 small, minced, or 1 teaspoon onion powder for a shortcut
- 1 small garlic clove, grated, optional
Equipment:
- Large salad bowl and tongs
- Small nonstick skillet for candying nuts
- Whisk and measuring spoons, or a jar with lid for shaking the dressing
- Mandoline or sharp chef’s knife for shaving sprouts
- Salad spinner or clean kitchen towel for drying
Pro Tips
Small moves bring big crunch and flavor.
- Slice sprouts across the core so you get ribbons that stay tender yet crisp.
- Shock shredded sprouts in ice water for 5 minutes if they look tired, then dry completely for extra snap.
- Warm nuts over medium-low heat and stir constantly so the maple glaze coats, not burns.
- Cool candied pecans on a parchment-lined plate so they set glassy and crisp.
- Salt the sprouts lightly before dressing to season the greens themselves.
- Taste the vinaigrette with a leaf and an aril so you dial sweetness and acid to the real bite.
- Add pomegranate and pecans at the end so the arils stay juicy and the nuts stay crunchy.
- Zest the lemon right over the bowl to catch the oils where they matter.
How to Make Shaved Brussels Sprout Salad with Pomegranate
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
- Candy the nuts: Place pecans, maple syrup, butter, cinnamon, cayenne, and a pinch of salt in a small skillet over medium-low heat. Stir until the syrup thickens and coats the nuts, 2 to 3 minutes. Spread on parchment to cool and harden.
- Shave the sprouts: Trim ends, halve lengthwise, then slice very thin across the grain with a mandoline or sharp knife. Fluff with your hands and pick out any thick core pieces.
- Optional crisp boost: Soak shaved sprouts in ice water for 5 minutes, then spin or pat completely dry. Dry greens grab dressing better and stay crunchy longer.
- Mix the dressing: Whisk lemon juice, zest, Dijon, maple or honey, shallot, garlic, salt, and pepper. Stream in olive oil while whisking until glossy, or shake everything in a jar.
- Season the base: Toss the sprouts with a pinch of salt and pepper. This step layers flavor from the start.
- Dress the salad: Add two thirds of the dressing and toss until every ribbon glistens. Taste and add more dressing if the salad needs extra zip.
- Finish and toss: Add pomegranate arils and most of the candied pecans. Toss gently so the arils stay intact.
- Serve: Top with remaining pecans and shaved cheese if you like. Crack fresh pepper over the top and serve right away.
Different Ways to Try It
Build the bowl that fits your style with these quick swaps and add-ins.
- Gluten-free: Use certified gluten-free Dijon if needed. Everything else fits.
- Vegan: Use maple syrup in both nuts and dressing and skip cheese.
- Low carb: Reduce or skip the sweetener in dressing and nuts. Use toasted pecans without glaze.
- Add protein: Rotisserie chicken, seared salmon, or crispy chickpeas.
- Fruit swaps: Diced Honeycrisp apple, pear, or dried cherries.
- Cheese ideas: Shaved parmesan, crumbled goat cheese, or feta.
- Herb lift: Parsley, chives, or mint.
- Nut swaps: Candied walnuts or almonds work great.
- Citrus twist: Swap half the lemon juice with orange juice and add orange zest.
How to Serve Shaved Brussels Sprout Salad
Serve this crunchy salad alongside roast chicken, pork tenderloin, or salmon for a bright counterpoint. For lunch, pile it into bowls and top with sliced avocado and a handful of chickpeas. On holiday tables, set it next to rich mains to cut through heaviness and keep plates balanced. Finish with a last squeeze of lemon and a few extra candied pecans for sparkle.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Keep candied pecans in a separate container at room temperature so they stay crisp, then add right before serving. If you plan ahead, store shaved sprouts and dressing separately and toss just before mealtime. Perk up day-two salad with a fresh splash of lemon and a pinch of salt.
Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans
Ingredients
Instructions
- In a large mixing bowl, combine the shaved Brussels sprouts and a pinch of salt. Massage gently to soften.
- In a separate small bowl, whisk together olive oil, lemon juice, orange juice, Dijon mustard, honey, and a pinch of black pepper.
- Pour the dressing over the Brussels sprouts and toss to coat evenly.
- Add the pomegranate seeds, candied pecans, and Parmesan cheese to the bowl.
- Gently toss everything together until well combined.
- Taste and adjust seasoning with more salt or pepper if needed. Serve immediately.