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Brussels Sprouts Salad with Apples & Pecans

Print Recipe

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Servings: 10

Enjoy Brussels sprouts in a delicious new way with our Brussels Sprout Salad with Apples & Pecans recipe. This crisp, fresh salad of thinly sliced Brussels sprouts, Honeycrisp apples, dried cherries, pomegranate arils, Parmesan cheese, and toasted pecans is tossed with a fresh lemon pomegranate vinaigrette dressing. This salad recipe is favored by people that aren't typically fans of Brussels sprouts - don't be afraid to serve it at your next family gathering!

Ingredients

Directions

Step 1

Toast Pecans in the oven: Preheat oven to 350° F. Line a rimmed baking sheet with parchment paper for easy cleanup. Toss 1.5 cups pecans in 1.5 Tbsp oil and 1 tsp salt. Arrange in a single layer on prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes.

Step 2

To prepare Vinaigrette Dressing: Whisk together 1/3 cup olive oil, 3 Tbsp white wine vinegar, 3 Tbsp pomegranate juice, 1 Tbsp honey, 2 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl. Set aside. Whisk before serving.

Step 3

Thinly slice Brussels sprouts with food processor, mandoline or knife.

Step 4

Assemble salad with sliced brussels sprouts, dried cherries, pomegranate seeds, sliced apples, roasted pecans, and shaved parmesan cheese. Drizzle vinaigrette dressing over salad. Toss salad before serving.

Cook's Notes

To prepare sliced Brussels sprouts, remove loose leaves and cut off the dry stem on each sprout. Slice with a food processor, mandoline, or sharp knife. Toasted pecans can be stored in an airtight container for up to 1 week. If you don't plan to use the entire vinaigrette dressing, store it for up to 5 days in the refrigerator. Store separate from the salad.

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