Shaved Brussels Sprout Salad with Apple, Pomegranate, Bacon, and Candied Pecans Recipe

Introduction

This Shaved Brussels Sprout Salad is a delightful mix of crunchy, sweet, and savory flavors. With candied pecans, crisp apples, and tangy feta, it’s a fresh and festive dish perfect for any occasion. The simple homemade dressing brings it all together beautifully.

Ingredients

• 1/2 cup pecans, roughly chopped
• 2 tablespoons brown sugar
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1/3 cup olive oil or avocado oil
• 3 tablespoons apple cider vinegar
• 2 teaspoons maple syrup
• 1 teaspoon dijon mustard
• Pinch of salt
• 12 oz Brussels sprouts, thinly shredded
• 1 apple, cored and diced
• 1/2 cup pomegranate seeds
• 1/2 cup cooked bacon, chopped
• 1/3 cup crumbled feta cheese

Instructions

1. Step 1: Prepare the candied pecans by combining pecans, brown sugar, cinnamon, and a pinch of salt in a small nonstick skillet over medium-low heat. Stir constantly until the sugar melts and coats the pecans.
2. Step 2: Remove the pecans from heat and spread them out on a piece of parchment paper sprayed with nonstick cooking spray. Use a spatula to spread and avoid touching the nuts until fully cooled to prevent burns.
3. Step 3: In a small jar, whisk or shake together the olive oil (or avocado oil), apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt until well combined and emulsified.
4. Step 4: In a large serving bowl, combine the shredded Brussels sprouts, diced apple, pomegranate seeds, chopped bacon, crumbled feta, and cooled candied pecans.
5. Step 5: Just before serving, pour the dressing over the salad and toss gently to coat all ingredients evenly.

Tips & Variations

• For a vegetarian option, omit the bacon and add toasted walnuts or roasted chickpeas for extra crunch.
• Use shaved kale or cabbage instead of Brussels sprouts for a different twist.
• Swap the feta for goat cheese to add a creamier texture and tangy flavor.
• If you prefer less sweetness, reduce the brown sugar on the pecans or skip the maple syrup in the dressing.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and add it just before serving to prevent the salad from becoming soggy. Candied pecans are best stored at room temperature in an airtight container and added fresh to maintain crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can shred the Brussels sprouts and chop the ingredients ahead of time. However, keep the dressing and candied pecans separate and add them just before serving to maintain freshness and texture.

What can I use if I don’t have pomegranate seeds?

If pomegranate seeds are unavailable, dried cranberries or fresh red grapes can provide a similar sweet and tart contrast to the salad.

Shaved Brussels Sprout Salad with Apple, Pomegranate, Bacon, and Candied Pecans Recipe

Print Recipe

★★★★★

4.6 from 52 reviews

A vibrant and crunchy Shaved Brussels Sprout Salad featuring sweet and spicy candied pecans, fresh apple, pomegranate seeds, savory bacon, and tangy feta cheese, all tossed in a flavorful maple dijon dressing. This salad combines a variety of textures and flavors to create a refreshing and satisfying dish perfect for any meal.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Candied Pecans

• 1/2 cup pecans, roughly chopped
• 2 tablespoons brown sugar
• 1/4 teaspoon cinnamon
• Pinch of salt

Dressing

• 1/3 cup olive oil or avocado oil
• 3 tablespoons apple cider vinegar
• 2 teaspoons maple syrup
• 1 teaspoon dijon mustard
• Pinch of salt

Salad

• 12 oz Brussels sprouts, thinly shredded
• 1 apple, cored and diced
• 1/2 cup pomegranate seeds
• 1/2 cup cooked bacon, chopped
• 1/3 cup crumbled feta cheese

Instructions

1. Candied Pecans: Combine the pecans, brown sugar, cinnamon, and salt in a small nonstick skillet over medium-low heat. Cook while stirring constantly until the sugar melts and coats the pecans evenly. Remove from heat and spread the pecans on a parchment paper-lined surface sprayed with nonstick spray. Allow to cool completely without handling them to avoid burns.
2. Prepare Dressing: In a small jar, mix the olive or avocado oil, apple cider vinegar, maple syrup, dijon mustard, and salt. Shake vigorously until fully combined and emulsified.
3. Assemble Salad: Place the thinly shredded Brussels sprouts into a large serving bowl. Add the diced apple, pomegranate seeds, chopped cooked bacon, crumbled feta cheese, and cooled candied pecans.
4. Dress Salad: When ready to serve, pour the prepared dressing over the salad ingredients and toss gently but thoroughly to combine all flavors and coat the salad evenly.

Notes

• Use a mandoline or food processor for easier and uniform Brussels sprout shredding.
• The dressing can be made ahead and stored in the refrigerator for up to 3 days.
• Substitute bacon with a vegetarian alternative or omit for a vegetarian version.
• Make sure to allow candied pecans to cool fully for optimal crunch.
• Adjust sweetness in dressing by varying maple syrup to taste.

Keywords: Shaved Brussels Sprout Salad, Candied Pecans, Fall Salad, Healthy Salad, Bacon Salad, Fresh Salad, Brussels Sprouts Recipes