The Ultimate Shaved Brussels Sprout Salad with Lemony Vinaigrette & Candied Pecans

Prepare to be amazed by this incredible Shaved Brussels Sprout Salad – a dish so delicious, it’s guaranteed to turn even the most hesitant Brussels sprout skeptic into a devoted fan. This salad isn’t just a side dish; it’s a celebration of textures and flavors, making it a perfect addition to any meal, from a casual weeknight dinner to a festive holiday spread.

Imagine a vibrant bowl brimming with thinly shaved Brussels sprouts, jewel-like pomegranate arils, chewy dried cranberries, crisp fresh apple slices, and the irresistible crunch of homemade candied pecans. Finish it all off with a bright, zesty lemony apple cider vinaigrette and a generous dusting of your finest Parmesan cheese. The result? A truly amazing culinary experience that’s both refreshing and deeply satisfying.

What makes this salad truly stand out is the harmonious blend of sweet, tart, and savory notes, combined with a delightful interplay of soft and crunchy textures. Every bite offers a burst of flavor, making it an exciting departure from traditional salads. Whether you’re looking for a show-stopping side for your holiday table or a nutrient-packed meal, this shaved Brussels sprout salad is a recipe you’ll revisit again and again.

Why This Shaved Brussels Sprout Salad Will Become Your New Favorite

If you’ve ever dismissed Brussels sprouts as bland or bitter, prepare for a revelation. Shaving them thinly transforms their texture, making them tender-crisp and more receptive to the bright flavors of the dressing. This method eliminates any potential bitterness, leaving you with a delicate, earthy base that’s surprisingly versatile. But it’s not just about the sprouts; this salad’s appeal lies in its symphony of components:

• Vibrant Flavors: The combination of zesty lemon, tangy apple cider vinegar, sweet maple syrup, and savory Dijon in the vinaigrette creates an incredibly balanced dressing that awakens the palate.
• Delightful Textures: From the tender-crisp sprouts to the juicy pomegranate arils, crunchy candied pecans, and crisp apple slices, every forkful is an adventure in texture.
• Nutrient-Rich Goodness: Brussels sprouts are packed with vitamins K and C, while pomegranates offer antioxidants. Apples bring fiber, and pecans provide healthy fats, making this salad as nutritious as it is delicious.
• Visually Stunning: The vibrant greens, ruby-red pomegranates, golden pecans, and snowy Parmesan make this salad a feast for the eyes, perfect for impressing guests.
• Surprisingly Easy: Despite its gourmet appearance, this salad is straightforward to prepare, especially with a few smart shortcuts.

Crafting the Zesty Lemony Apple Cider Vinaigrette

The foundation of any great salad is its dressing, and this lemony apple cider vinaigrette is truly exceptional. Preparing it first allows the flavors to meld and deepen, resulting in a perfectly balanced dressing that you’ll want to keep on hand for all your future salads. Seriously, I find myself whipping up extra batches all the time!

Vinaigrette Ingredients:

• Extra-virgin olive oil: My go-to is always a single-source EVOO from Italy. Less processing means a healthier, more robust, and more delicious olive oil that truly shines. Choose a high-quality oil for the best flavor.
• Lemon juice: Always opt for freshly squeezed lemon juice. Its bright, tart notes are incomparable to bottled versions and provide a crucial fresh lift to the dressing.
• Apple cider vinegar: This vinegar brings a unique tart, tangy, and slightly sour taste with a subtle hint of fruity sweetness. It adds a complex layer of flavor that complements the other ingredients beautifully.
• Dijon mustard: Dijon is preferred over regular mustard for its more intense, complex flavor profile. It not only emulsifies the dressing but also adds a wonderful acidity and brightness.
• Real maple syrup: The mellow sweetness of pure maple syrup perfectly cuts through the acidity of the lemon and vinegar. If maple syrup isn’t available, high-quality honey makes an excellent alternative.
• Salt & freshly ground black pepper: Essential for seasoning and enhancing all the other flavors. Adjust to your personal preference.

Instructions for the Vinaigrette:

1. Place all the vinaigrette ingredients into a small bowl.
2. Whisk vigorously until everything is thoroughly combined and the dressing is emulsified.
3. Set aside and allow the flavors to develop while you prepare the other components.

This perfect combination of tart and sweet will quickly become a staple in your kitchen. Its versatility means it’s not just for this salad; you might just find yourself making extra batches to enjoy on all your future green salads!

Crafting Irresistible Homemade Candied Pecans

These candied pecans are the secret weapon of this salad, adding a burst of sweet, spicy, and buttery crunch that elevates every bite. While store-bought candied nuts can work in a pinch, making them at home ensures the freshest flavor and perfect texture, plus it fills your kitchen with an amazing aroma!

Candied Pecan Ingredients:

• Chopped pecans: Roughly chop them to ensure the pieces aren’t too uniform. This creates interesting textures and allows the glaze to coat every nook and cranny.
• Brown sugar: In contrast to its white counterpart, brown sugar offers a richer, caramel-like, and slightly nutty flavor, thanks to its molasses content. Either light or dark brown sugar will work beautifully here, adding depth to the glaze.
• Ground cinnamon: This warm, spicy-sweet spice is a classic companion to pecans and brown sugar, bringing comforting aromatics and flavor.
• Pure vanilla extract: Always use pure vanilla extract for the best results. Imitation vanilla simply can’t compare to the depth and warmth that pure vanilla provides.
• Salt: A touch of finely ground table salt is crucial to balance the sweetness and enhance all the flavors, making the pecans truly addictive.
• Water: Used to create the initial syrup base for the glaze.

Instructions for Candied Pecans:

1. Add all ingredients except the pecans to a medium saucepan. Place the saucepan over medium heat and stir continuously until the sugar is dissolved and the mixture is well incorporated and starts to bubble.
2. Stir in the chopped pecans, ensuring they are completely coated in the sweet glaze.
3. Continue to cook for 3 to 5 minutes, stirring frequently. The glaze will gradually thicken and cling to the pecans as it cooks down and the water evaporates.
4. Once the glaze has thickened and coats the nuts, transfer the glazed pecans onto a sheet of parchment paper laid on a baking sheet. Spread them out in a single layer to cool completely. This step is crucial for achieving that signature crispiness.

Once cooled, break the candied pecans into small, bite-sized pieces. Approximately half of the batch will be used directly in the salad. The remaining pecans can be served on the side for those who want an extra crunch, or simply enjoyed as a delightful snack on their own. They are truly that good!

Assembling Your Vibrant Shaved Brussels Sprout Salad

With the dressing ready and the pecans candied, it’s time to bring all these wonderful elements together to create your spectacular Shaved Brussels Sprout Salad. This stage is all about combining fresh ingredients to maximize flavor and visual appeal.

Salad Components:

• Shaved Brussels sprouts: The star of the show! It’s crucial to remove the tough core before shaving. You’ll want them super thin – about 1/16th of an inch – for that delicate, tender-crisp texture.
• Pomegranate arils: These tiny ruby-red jewels add a burst of sweet-tart juiciness and stunning color. For convenience, look for fresh arils in the refrigerated section of your produce department. Find fresh arils here.
• Honeycrisp apple: A perfect choice for its crisp texture and delightful balance of sweet and tart flavors. Peel the apple and slice it thinly into bite-sized pieces to ensure it integrates well with the other ingredients.
• Prepared Candied Pecans: These homemade gems provide the ultimate sweet crunch.
• Dried cranberries: They offer a pleasant chewiness and a concentrated sweet and tart flavor that beautifully complements the other ingredients.
• Shaved Parmesan: For the best flavor, I highly recommend shaving your own from a block of aged Parmigiano Reggiano. The nutty, salty flavor of fresh Parmesan adds a sophisticated depth to the salad.
• Prepared Lemony Apple Cider Vinaigrette: Our homemade dressing, waiting to tie all the flavors together.

Shaving Brussels Sprouts: Tips and Tricks

Achieving perfectly shaved Brussels sprouts is key to this salad’s success. You have a few excellent options for this task:

• Food Processor: The shredder attachment on your food processor is a quick and efficient way to get uniform, thin shreds. Just be sure to feed the sprouts through carefully.
• Mandoline: A mandoline slicer offers precise control over the thickness of your shreds. Exercise extreme caution when using a mandoline, always using the safety guard to protect your fingers.
• Sharp Knife: If you don’t have specialized equipment, a very sharp chef’s knife and a steady hand can achieve decent results. Quarter the sprouts lengthwise, then slice crosswise as thinly as possible.
• Pre-shredded Brussels Sprouts: For ultimate convenience, many grocery stores now offer pre-shredded Brussels sprouts. This is a huge time-saver! Just ensure they are very fresh and sliced super thin.

If you’re shaving your own sprouts, start with about 16 ounces of whole Brussels sprouts to yield the 12 ounces of shaved sprouts required for this recipe, accounting for the trimmed cores and outer leaves.

Assembly Instructions:

1. In a large mixing bowl, combine the shaved Brussels sprouts, pomegranate arils, apple slices, candied pecans, dried cranberries, and shaved Parmesan.
2. Pour the prepared lemony apple cider vinaigrette over the salad ingredients.
3. Toss everything gently but thoroughly to ensure all ingredients are evenly coated with the dressing.

Serving Suggestions:

1. Allow the assembled salad to sit for about 30 minutes before serving. This brief resting period is essential as the acid in the vinaigrette will gently tenderize the shaved Brussels sprouts, mellowing their flavor and improving their texture.
2. Serve your gorgeous salad with extra shaved Parmesan, a scattering of fresh pomegranate arils, and a sprinkle of additional candied pecans on the side for those who love an extra flourish.

Make-Ahead & Storage Tips for Your Brussels Sprout Salad

Planning ahead for gatherings or busy weeknights? This shaved Brussels sprout salad can absolutely be prepared in advance, making it a fantastic option for meal prep or entertaining. In fact, many find the flavors develop even further overnight!

• Prepare Ahead: You can assemble the main body of the salad (shaved Brussels sprouts, pomegranate arils, apple slices, dried cranberries, and shaved Parmesan) up to 24 hours in advance. Toss it with the dressing, cover it tightly, and stash it in the fridge.
• Maintain Crunch: The key to successful make-ahead is keeping the candied pecans separate. Add them just before serving to ensure they maintain their delightful crunchiness.
• Storage: Leftover salad will keep well in the refrigerator for up to 4 days. While still delicious, the sprouts might soften a bit more after the first day, but this doesn’t diminish the flavor.

Customization & Variations: Make It Your Own!

This Shaved Brussels Sprout Salad recipe is fantastic as is, but it’s also highly adaptable. Feel free to get creative and customize it to your taste or dietary needs:

• Pomegranate Alternatives: Not a fan of pomegranate arils, or can’t find them? Simply increase the amount of dried cranberries for more fruity sweetness and chewiness. Or, try fresh grapes cut in half for a different juicy burst.
• Other Dried Fruits: Instead of dried cranberries, consider dried cherries, golden raisins, or even chopped dried apricots for a different flavor profile.
• Brussels Sprout Substitute: If you truly dislike Brussels sprouts (though this recipe aims to change your mind!), finely shredded green or red cabbage makes an excellent substitute. It offers a similar crunch and a milder flavor.
• Add Protein: For a heartier meal, transform this vegetarian salad into a complete entree by adding some cooked protein. Crispy bacon bits (added just before serving for maximum crunch), grilled chicken, or even roasted chickpeas would be delicious additions.
• Nut Variations: While candied pecans are divine, feel free to experiment with other candied nuts like walnuts or almonds.
• Cheese Swaps: If Parmesan isn’t your preference, crumbled goat cheese or feta would also offer a delightful salty tang.
• Spice It Up: A pinch of red pepper flakes in the vinaigrette could add a subtle kick if you enjoy a little heat.

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