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