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This shaved brussels sprout salad is crisp and delicious. It’s topped with fresh pomegranate seeds, candied pecans, crunchy apples and salty Pecorino Romano. It’s the perfect salad to make ahead as it gets better with time! Make this alongside my Broccoli Cheddar Soup, Jalapeรฑo Cheddar Cornbread and Cranberry Margaritas.
I love a fall salad. I mean, I might even love them more than summer salads. My Fall Harvest Salad is the first recipe I make every fall to break in my oven. It’s SO good and this brussels sprout salad is my new favorite. It has all these elements of a good salad: crunch, texture, sweetness, saltiness with a bright and acid-heavy dressing.
Ingredients to Make this Shaved Brussels Sprout Salad
- Brussels Sprouts – This is a given. I like to keep my ends in tact. It makes it easier to shave them up. I just like to peel off any ugly outer leaves.
- Apples – Any crisp, eating apple would be delicious. My favorites are Gala, Honeycrisp, Braeburn or Sweetango. All are so good in salads.
- Pecans – I love pecans because they add a delicious caramel-like flavor to this salad.
- Maple syrup – This salad has a sweet and salty vibe to it and the maple syrup is the thing adding the subtle sweetness.
- Dijon mustard – Every salad has to have a hit of acid for me to like it. And this salad has Dijon mustard and champagne vinegar. Delicious combination.
- Pomegranate Seeds – I love how they look like jewels in this salad. They offer a nice tartness and crunch too.
For the rest of the ingredients, please see the recipe index card below!
How to Make this Brussels Sprout Salad
- Make the dressing – Whisk together all of the ingredients in a small bowl or measuring cup.
- Toast the pecans – Add the pecans to a skillet, and combine with maple syrup, salt and pepper. Toast on medium low until they’re caramelized and transfer them to a small bowl to cool.
3. Shave the brussels sprouts – I love to use a mandolin but if you don’t have one, you can also just slice them as thin as you can, using a knife.
4. Slice the shallots and Pecorino-Romano. I like to use the mandolin to thinly slice the shallots. And I like to use a peeler to shave the Pecorino-Romano.
5. Add the brussels sprouts to a large serving bowl. Arrange the shallots, pomegranate, candied pecans, Pecorino-Romano.
6. Drizzle with the dressing and mix!
Variations
- Use different fruit – I think pear would also be delicious in place of apples.
- Different nuts! You can use pumpkin seeds (like my Fall Harvest Salad), walnuts or pine nuts. All would be delicious.
- Add more leafy greens. If you want to add a leafy green to this salad, definitely go with something that is a bit studier like kale.
- Different cheeses. I love adding a creamy cheese like goat cheese or feta cheese. Parmesan-Reggiano or a cheddar that’s cut into a small dice could also be delicious.
Recipe FAQs
You can shave brussels sprouts using a food processor (with the slice attachment), mandolin or a knife.
You could shave the brussels sprouts up to three days in advance. Shave them and place them in a freezer-safe plastic bag and store in the produce drawer of your fridge.
Absolutely! Raw brussels sprouts can be a bit tough; I find shaved brussels sprouts to be a lot easier to eat. And if they sit with the dressing for at least thirty minutes, they soften up quite a bit.
What to Serve with Shaved Brussels Sprout Salad
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Shaved Brussels Sprout Salad
Video
Equipment
- 1 zester
- 1 large serving bowl
Ingredients
Candied Pecans:
- 1 cup chopped pecans
- 2 tablespoons maple syrup
- 1/2 teaspoon freshly ground black pepper
- Pinch kosher salt
Simple Garlic Dressing:
- 1 clove garlic, grated
- 1 tablespoons white wine vinegar
- ยฝ teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 3 tablespoons olive oil
- ยฝ teaspoon kosher salt
- Freshly ground pepper
Brussels Sprouts Salad:
- 1 pound brussels sprouts, outer layers removed
- 1 small honeycrisp apple, thinly sliced
- 1 medium shallot, thinly sliced
- 2 ounces Pecorino Romano, shaved
- 2 tablespoons chopped Italian parsley
- โ cup candied pecans, (recipe above)
- ยฝ cup pomegranate seeds
Instructions
To Make Candied the Pecans:
- To a small skillet, set over medium-low heat, add the pecans, maple syrup, black pepper, and salt. Stir until theyโre evenly coated and cook until the syrup bubbles and reduces, about 2 minutes. Transfer to the prepared baking sheet and spread into an even layer. Allow to cool completely, about 5 minutes. This recipe only uses 1/3 cup of pecans so be sure to save the rest for later use!
To Make the Dressing:
- In a small bowl, whisk together the grated garlic, white wine vinegar, Dijon mustard, maple syrup, olive oil, salt, and a few rounds of freshly ground pepper.
To Assemble Brussels Sprouts:
- Using a mandolin, slice the brussels sprouts thinly. If you don't have a mandolin, feel free to slice them as thin as possible or use the slicer on the side of a box cheese grater. Add them to a large serving bowl.
- Top the brussels with the sliced apples, shallots, Pecorino, Italian parsley, candied pecans and pomegranate. Pour the dressing over the salad and toss until combined.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been making this salad over and over for months. Sometimes I add chicken or salmon1
My favorite brussels sprouts salad!
love to hear it!:)