thanksgiving

Shaved Brussels Sprout Salad w Pomegranate & Candied Pecan

Name: Shaved Brussels Sprout Salad w Pomegranate & Candied Pecan
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Ingredients: 12 ounces shaved brussels sprouts, stems removed; 1 1/2 cups pomegranate arils; 1 1/2 cups honeycrisp apple, diced; 1 cup pecans, candied (recipe below) or just toasted; 3/4 cup dried cranberries; 3/4 cup shaved parmesan; 3 tablespoons extra virgin olive oil; 1 1/2 tablespoons freshly squeezed lemon juice; 1 1/2 tablespoons apple cider vinegar; 2 tablespoons dijon mustard; 1 tablespoon maple syrup or honey; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 cups chopped pecans; 1/3 cup brown sugar; 1 tsp cinnamon; 1/4-1/2 tsp cayenne; 1 tsp vanilla extract; 3/4 tsp salt; 1 1/2 tbsp water

6 servings

portions

30 minutes

temps actif

40 minutes

temps total

Commencer à Cuisiner

Ingrédients

12 ounces shaved brussels sprouts, stems removed

1 1/2 cups pomegranate arils

1 1/2 cups honeycrisp apple, diced

1 cup pecans, candied (recipe below) or just toasted

3/4 cup dried cranberries

3/4 cup shaved parmesan

3 tablespoons extra virgin olive oil

1 1/2 tablespoons freshly squeezed lemon juice

1 1/2 tablespoons apple cider vinegar

2 tablespoons dijon mustard

1 tablespoon maple syrup or honey

1 teaspoon salt

1/2 teaspoon black pepper

2 cups chopped pecans

1/3 cup brown sugar

1 tsp cinnamon

1/4-1/2 tsp cayenne

1 tsp vanilla extract

3/4 tsp salt

1 1/2 tbsp water

Instructions

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 only use half of this in the salad & the other half for snacking! If they are not crispy after cooling, you can put them in a 250˚F oven for ~10 minutes to further dry them out.

Salad:

Using the shredder attachment on your food processor, a mandoline, 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.

Nutrition

Taille de Portion

Calories

299

Lipides Totaux

17.8 g

Lipides Saturés

3 g

Lipides Insaturés

Acides Gras Trans

0 g

Cholestérol

5.4 mg

Sodium

432.4 mg

Glucides Totaux

32.7 g

Fibres Diététiques

5.7 g

Sucres Totaux

23.7 g

Protéines

6.2 g