Description: Crisp Shaved Brussel Sprouts tossed with juicy pomegranate, crunchy candied pecans, and a hint of truffle make this salad perfect for Holiday Salads or Christmas Salads. Try it with a bright Lemon Vinaigrette for a seasonal spin everyone will love—discover the details.
The Shaved Brussels Sprout Salad with Pomegranate & Candied Pecans is a vibrant, festive dish that brilliantly combines color, crunch, and seasonal flavor. This refreshing salad turns humble Brussels sprouts into a show-stopping centerpiece perfect for Christmas Salads or elegant Holiday Salads. In this article, we’ll explore the story behind this beloved dish—from its surprising beginnings to its rise as a family favorite—then walk through key ingredients, step-by-step preparation, clever variations, and serving tips. With its balance of sweetness, tartness, and earthy depth, this Shaved Brussels Sprout Salad will add sparkle and sophistication to any winter celebration.
Why This Shaved Brussels Sprout Salad Deserves a Spot on Your Holiday Table
A Family Tradition Turned Crowd Favorite
The very first time I made Shaved Brussels Sprout Salad with Pomegranate & Candied Pecans, it was a spontaneous holiday experiment. I’d grown tired of heavy side dishes crowding the table and wanted something lighter, brighter, yet just as festive. A bag of Brussels sprouts sat in the fridge next to a gleaming pomegranate and a handful of leftover pecans—ingredients that, at first glance, didn’t promise much magic.
But from the moment that first forkful hit the plate, the surprise was undeniable. The tart pop of pomegranate arils bursting with juice complemented the toasty sweetness of candied pecans. The shaved Brussels sprouts, tender yet crisp, created the perfect base—fresh, nutty, and substantial without being dense. A drizzle of lemon vinaigrette brought everything together, while a whisper of truffle oil added a luxurious earthiness that felt both comforting and elegant.
That first version became an instant hit. Friends requested the recipe before dessert was even served, and by the next year, it had become a staple. Now, every December, the Shaved Brussels Sprout Salad with Pomegranate & Candied Pecans holds a place of honor alongside roast turkey, mashed potatoes, and stuffing. It’s the dish that bridges fresh, seasonal produce with cozy holiday flavors—a reminder that even the simplest vegetables can shine when given a festive twist.
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Shaved Brussels Sprout Salad with Pomegranate & Candied Pecans
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
Description
Crisp shaved Brussels sprouts tossed with juicy pomegranate seeds and homemade candied pecans in a bright lemon-truffle vinaigrette make a festive holiday salad that balances sweet, tart, and earthy flavors.
Ingredients
Instructions
1. Trim and rinse Brussels sprouts, pat dry and shave thinly using a knife or mandoline.
2. Soak shaved sprouts in ice water for 5 minutes, then drain and dry thoroughly.
3. In a skillet over medium heat, combine pecans, sugar, and water and cook, stirring, until sugar melts and coats nuts, 5–7 minutes; spread on parchment to cool.
4. Whisk lemon juice, olive oil, Dijon mustard, honey, salt, pepper, and truffle oil in a bowl until emulsified.
5. In a large bowl, toss shaved sprouts, pomegranate seeds, and most candied pecans with the vinaigrette.
6. Chill salad for 20–30 minutes to let flavors meld.
7. Transfer to a serving bowl, sprinkle reserved pecans on top, and serve.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: salad
- Method: tossing
- Cuisine: american
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8
- Sodium: 80
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 4
- Protein: 3
- Cholesterol: 0
Keywords: holiday salad, christmas salad, raw brussels sprouts, pomegranate salad, candied pecans, lemon vinaigrette, truffle oil, festive side, vegetable salad
Perfect for Christmas or Holiday Salads
When planning Christmas Salads or Holiday Salads, it’s easy to default to leafy greens, but this Shaved Brussels Sprout Salad proves there’s beauty in doing something different. Its crisp texture and jewel-toned presentation make it stand out among traditional sides. Against the warmth of roasted meats and sauces, its freshness wakes up the palate—each bite balancing sweet, tangy, and nutty notes in perfect harmony.
On a holiday table filled with rich gravies, buttery casseroles, and golden pies, this salad offers vibrant contrast. The finely shaved Brussels sprouts shimmer in shades of green, dotted with ruby-red pomegranate seeds that catch the candlelight like tiny ornaments. The candied pecans lend a caramelized crunch that feels indulgent yet balanced, while the lemon-truffle vinaigrette cuts through heavier flavors with its bright finish.
Beyond aesthetics, the Shaved Brussels Sprout Salad with Pomegranate & Candied Pecans embodies everything a celebratory dish should—color, texture, and story. It’s hearty enough to satisfy, elegant enough for formal gatherings, and flexible enough to accompany both meatless and traditional feasts. As more home cooks rediscover the magic of raw Brussels sprouts, this salad becomes not just a side dish but a seasonal statement—a modern, crave-worthy star of Holiday Salads everywhere.
Ingredients and Tools for the Perfect Shaved Brussels Sprout Salad
Simple, Seasonal Ingredients that Shine
When it comes to building the perfect Shaved Brussels Sprout Salad with Pomegranate & Candied Pecans, quality and balance are key. Each ingredient plays a unique role in creating that irresistible mix of freshness, crunch, and flavor depth. At the heart of the dish are crisp Brussels sprouts—finely shaved for delicate texture and a natural nuttiness. Pomegranate seeds add bursts of juicy sweetness, while candied pecans bring buttery crunch and subtle caramel notes. A drizzle of truffle oil infuses sophistication, contrasting beautifully with the zing of lemon juice in the vinaigrette. Together, these components create a salad that is bright, festive, and satisfying in every forkful.
Freshness Tip: Choose firm, tightly packed Brussels sprouts with a vibrant green color. For the pomegranate, look for fruits that feel heavy for their size—this indicates that the arils inside are ripe and juicy. The candied pecans can be homemade or store-bought, but ensure they have a crisp texture rather than a sticky coating for the best crunch.
| Ingredient | Quantity | Note |
|---|---|---|
| Brussels Sprouts | 1 lb | Finely shaved for crisp texture |
| Pomegranate seeds | 1 cup | Fresh, for a juicy pop |
| Candied pecans | ¾ cup | Sweet crunch |
| Truffle oil | 1 tsp | Optional, for sophistication |
| Lemon juice | 2 tbsp | For bright, citrusy dressing |
The lemon vinaigrette ties everything together beautifully, made with lemon juice, olive oil, Dijon mustard, honey or maple syrup, salt, and pepper—simple ingredients that let the natural flavors shine. Its zestiness elevates the fresh sprouts while balancing the sweetness of the pecans and pomegranate. For an extra holiday touch, add a tiny pinch of cinnamon or nutmeg for subtle warmth that complements seasonal flavors.
Tools You’ll Need for Consistency and Ease
While this Shaved Brussels Sprout Salad looks fancy, it’s surprisingly simple to make with just a few kitchen essentials. Having the right tools makes prep faster and keeps every ingredient at its best texture.
- Sharp knife or mandoline slicer: Create even, thin slices so the salad feels light, not chunky.
- Large mixing bowl: Perfect for tossing all ingredients without crowding.
- Whisk: Helps emulsify the vinaigrette smoothly.
- Baking sheet lined with parchment: Ideal for roasting or cooling candied pecans.
- Fine-mesh strainer and clean towel: Ensures Brussels sprouts are fully dry, maintaining crunch.
Kitchen Tip: Toss the dressing with the shaved sprouts just before serving to preserve crispness and prevent sogginess. If preparing ahead, store components separately and assemble right before the meal.
Step-by-Step Preparation for Shaved Brussels Sprout Salad with Pomegranate & Candied Pecans
Prepping and Shaving the Brussels Sprouts
The secret to a light and flavorful Shaved Brussels Sprout Salad with Pomegranate & Candied Pecans lies in mastering your base—the sprouts themselves. Begin by trimming the stem ends, removing tough leaves, then rinsing and drying well. Moisture causes sogginess, so take time to pat them dry.
Shave each sprout using a sharp knife or mandoline for uniform ribbons. If slicing by hand, halve each sprout for stability and slice finely. To mellow bitterness, soak the shaved sprouts in ice water for 5–10 minutes, then drain and dry thoroughly. The result—vivid green confetti, crisp and ready to absorb the bold vinaigrette and bright garnishes.
Making Candied Pecans & Bringing It All Together
Stovetop Method: Add ¾ cup pecan halves to a skillet with 2 tablespoons sugar (or maple syrup) and 1 tablespoon water. Stir constantly over medium heat 5–7 minutes, until the sugar melts and coats the nuts. Spread on parchment to cool and harden.
Oven Method: Toss pecans with 2 tablespoons brown sugar, maple syrup, and a pinch of salt. Bake at 350°F (175°C) for 8–10 minutes, stirring once halfway. Cool completely before adding to the salad.
Prepare the lemon vinaigrette: whisk 2 tablespoons fresh lemon juice, 3 tablespoons olive oil, ½ teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, salt, and pepper. Add 1 teaspoon truffle oil for indulgence. Toss shaved sprouts, pomegranate seeds, and most pecans together; pour over dressing and mix gently. Chill 20–30 minutes for flavor melding, then top with remaining pecans before serving in a wide bowl.
Each bite delivers balance—crisp sprouts, tart pomegranate bursts, and caramel-sweet pecans. This Shaved Brussels Sprout Salad with Pomegranate & Candied Pecans is proof that elegance can be effortless, the perfect star among your Holiday Salads.
Serving, Variations, FAQs, and Conclusion
Serving Tips and Flavor Variations
Serve alongside roast turkey, glazed ham, or prime rib for a meal balancing indulgence and freshness. It also complements salmon or roasted chicken. Its colorful mix—emerald sprouts, ruby pomegranate, and glossy pecans—makes a natural centerpiece. Serve chilled or at room temperature, perfect for buffets and potlucks. Toss dressing right before serving for maximum crunch.
Flavor Variations: Add crumbled feta, goat cheese, or Parmesan for savory depth. Include roasted butternut squash, sliced pear, or apple for added sweetness. For a vegan version, choose maple syrup over honey and a plant-based truffle oil.
Allergy-Friendly Adaptations: Use toasted pumpkin or sunflower seeds instead of pecans for a nut-free crunch, or dried cranberries for chewy contrast. Versatile and inclusive, it shines on any Holiday Salad spread.
FAQs and Helpful Answers
Can I make the Shaved Brussels Sprout Salad ahead of time? Yes. Shave sprouts and prepare dressing a day ahead; store separately. Toss before serving, adding pomegranate and pecans last for freshness.
How long will it stay fresh in the fridge? It remains crisp up to 1–2 days refrigerated, though best within hours. Keep extra dressing and nuts separate to refresh before eating leftovers.
Can I substitute walnuts or almonds for pecans? Definitely. Toasted walnuts offer earthy depth, almonds a light sweetness. Coat with a touch of syrup or sugar for that signature candied crunch.
Is this salad vegan or gluten-free? Naturally gluten-free. To make vegan, use maple syrup instead of honey and confirm candied nuts are dairy-free. Perfect for any crowd or special diet.
Conclusion
Shaved Brussels Sprout Salad with Pomegranate & Candied Pecans delivers more than beauty—it’s a fresh, flavorful reflection of the season. Crisp sprouts, sparkling pomegranate, and sweet pecans offer a symphony of textures and colors.
Ideal beside Christmas entrées or at a cozy winter brunch, it brings both polish and comfort. Its blend of simplicity and sophistication transforms traditional ingredients into something modern and memorable.
Make it once and it will become a cherished tradition—colorful, flavorful, and joyful. The Shaved Brussels Sprout Salad with Pomegranate & Candied Pecans isn’t just another side dish; it’s a celebration of texture, contrast, and festive cheer served in every bite.
