Description
Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans is a vibrant dish that combines fresh, crunchy Brussels sprouts with the sweet-tart burst of pomegranate seeds and the delightful crunch of candied pecans. This salad is perfect for holiday gatherings or as a refreshing light lunch. With its colorful presentation and balanced flavors, it’s sure to impress your guests and become a favorite on your table.
Ingredients
Scale
- 4 cups Brussels sprouts, shaved
- 1 cup pomegranate seeds
- 1 cup candied pecans
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup Parmesan cheese, shaved
- Salt and pepper, to taste
Instructions
- Wash and trim Brussels sprouts, then shave them into thin ribbons using a knife or mandoline.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- In a large bowl, combine shaved Brussels sprouts and pomegranate seeds. Drizzle dressing over the top and toss to coat.
- Gently fold in candied pecans and Parmesan cheese.
- Let the salad sit for about 10 minutes before serving to allow flavors to meld.
- Serve on a platter or in individual bowls with extra dressing and pomegranate seeds for garnish.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 310
- Sugar: 6g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: - Toast pecans lightly before adding them for enhanced flavor.- For added creaminess, mix in crumbled feta or goat cheese.- Components can be made ahead; keep them separate until ready to serve.