Autumn Shaved Brussels Sprouts Salad
As the days become shorter and the air feels crisp, I love serving this hearty, satisfying salad. It’s an especially lovely addition to a Thanksgiving table.
The brussels sprouts create a base that allows the salad to last for a few days in the fridge, so leftovers make a great addition to lunches. And you won’t use all the candied pecans in the salad, but don’t halve the recipe - they are absolutely delicious and you’ll want them to snack on!
Ingredients:
Salad:
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
Vinaigrette:
3 tablespoons extra virgin olive oil
1 ½ tablespoons freshly squeezed lemon juice
1 ½ tablespoons apple cider vinegar
2 tablespoons dijon mustard
1 tablespoon maple syrup or honey
1 teaspoon salt
½ teaspoon black pepper
Candied Pecans:
2 cups chopped pecans
⅓ cup brown sugar
1 tsp cinnamon
¼-½ teaspoon cayenne
1 tsp vanilla extract
¾ tsp salt
1 ½ tbsp water
Directions:
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).
Transfer to parchment paper to cool completely before breaking up. We use half in this salad. If they’re not crispy after cooling, dry them out in a 250˚F oven for ~10 mins.
Salad:
Using the shredder attachment on your food processor, a mandoline or 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.
Combine the brussels sprouts, pomegranate, apple, pecans, cranberries and parmesan in a bowl. Whisk together all of the dressing ingredients, pour over the salad, and toss.
Let the salad sit for about 30 minutes before serving. As it sits, the acid in the dressing will soften up the sprouts. Serve with extra parmesan, pomegranate, and pecans.
Cameron Sisler, MS, RD, LDN is a registered dietitian who has spent six years working in higher levels of care, helping clients navigate the complex journey of eating disorder recovery. She is also St. Louis’s leading expert on fertility nutrition, and has used science-backed nutrition and lifestyle guidance to help many people achieve their dream of conceiving. Cameron loves cooking and developing new recipes, and uses her skills in the kitchen to help clients find nutritional solutions that fit their taste preference and lifestyle.