Yield: 4 servings
Holiday Shaved Brussel Sprout Salad
Sweet and tangy with a wonderful crunch, this festive Holiday Shaved Brussel Sprout Salad makes a great addition to your holiday meals. It’s loaded with sweet pomegranate, pumpkin seeds, fresh citrus and toasted pecans, and then drizzled with a sweet maple balsamic dressing.
Ingredients
- 1 pound fresh Brussel sprouts
- 1 pear, cored and chopped
- 1 apple, cored and chopped
- 1 cup grapefruit sections
- ½ cup pomegranate arils
- ½ cup dried cranberries
- ¼ cup pumpkin seeds
- 1 cup pecans halves, toasted
- ⅓ cup shaved parmesan cheese, optional
- ⅓ cup Maple Balsamic Dressing, divided
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Instructions
- Prepare the Brussel sprouts by trimming off the end of each Brussel sprout and slicing them thinly into shreds. (I used a mandolin , but a sharp knife will give you the same results. If using a knife keep slices thin.
- In a large bowl, toss together shaved Brussels sprouts, apple and pear with 1/4 cup maple balsamic dressing.
- Transfer salad to a serving bowl or plater and top with grapefruit segments, pomegranate arils, dried cranberries, pumpkin seeds, roasted pecans and parmesan cheese.
- Drizzle a little more maple balsamic dressing over the top before serving, if desired! Serve immediately!
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Notes
How to toast pecans:
- On a baking sheet, arrange pecans in an even layer and toast them in the oven at 350°F for about 6 to 8 minutes, until fragrant.
- Let cool before adding to salad. Toasting is optional, but I recommend toasting your pecans because this easy step brings out more flavor in the pecans.
Nutrition
Serving: 1, Calories: 410kcal, Carbohydrates: 57g, Protein: 7g, Fat: 21g, Saturated Fat: 2g, Polyunsaturated Fat: 17g, Sodium: 32mg, Fiber: 12g, Sugar: 37g