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Crunchy Brussels Sprout with Pecorino + Apples and Candied Pecans

Prep Time20 mins
Total Time15 mins
Servings: 4 TO 6


Candied pecans:

  • 3 tablespoons white granulated sugar
  • 1 tablespoon brown sugar 
  • Pinch of salt
  • 1 cup chopped pecans

Simple Garlic Dressing: 

  • 1/2 teaspoon salt
  • 1 clove garlic minced
  • Juice from 1/2 lemon
  • 3 tablespoons olive oil 
  • Freshly ground pepper

Brussels Sprouts Salad: 

  • 1 pound brussels sprouts ends trimmed and cut in half  
  • 1/2 Honeycrisp apple cored and quartered 
  • 2 ounces Pecorino Romano 
  • 2 tablespoons Italian parsley minced
  • 2 scallions minced
  • 1/3 cup candied pecans 
  • 1/2 avocado diced
  • Handful of pomegranate seeds 


To Make Candied Pecans:

  • To a small skillet, set over medium-low heat, add the white sugar, brown sugar and salt. Mix together and cook until the sugar has melted and dissolved, about 2 minutes. Add the pecans and toss until they’re evenly coated. 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 salt, minced garlic, lemon juice, olive oil and a few rounds of freshly ground pepper. 

To Assemble Brussels Sprouts: 

  • Using the adjustable slicing disc on the thinnest setting, add the brussels sprout halves and have them fall into a bowl. Repeat until you’ve worked through all of the brussels sprouts. Next, using the julienne disc, add the apples quarters and process. And then, using the same julienne disc, add the cheese. 
  • To a medium bowl, add the brussels sprouts, apples, cheese, Italian parsley, scallions, and pecans. Pour the dressing over the salad and toss until properly combined. Top with avocado and pomegranate seeds. 


Serving: 4g