SHAVED BRUSSELS SPROUT SALAD WITH CANDIED PECANS
— GF — DFO — VO — VGO —
This recipe is one I recently discovered, but it made me fall in love with Brussels sprouts. It is also a little bit festive - so a great addition to holiday gatherings. Brussel sprouts are one of those vegetables that are notorious for getting a bad rep. Most people hate’em. However, the sweetness of the candied pecans, dates, pomegranate and maple syrup in the dressing offsets the often pungent taste - to be more sweet and earthy.
Ingredients
Salad:
3 cups shaved Brussels sprouts, stems removed
1 cup pomegranate arils
1 ½ cups Granny smith apple, diced
1 cup pecans, walnuts, or chopped almonds candied (see below)*
¾ cup chopped Medjool dates or cranberries
¾ cup shaved parmesan**
Vinaigrette:
3 tablespoons extra virgin olive oil
1 ½ tablespoons freshly squeezed lemon juice
1 ½ tablespoons apple cider vinegar
2 tablespoons dijon mustard
1 tablespoon maple syrup
1 teaspoon salt
½ teaspoon black pepper
Candied NUTS:
1 cup chopped pecans, walnuts or chopped almonds
2 tbsp cup brown sugar
½ tsp cinnamon
⅛-¼ teaspoon cayenne (or a couple pinches
½ tsp vanilla extract
½ tsp salt
¾ tbsp water
NOTES:
* You can also just toast the nuts instead if you prefer.
** Can omit if V or VG
Instructions
(1) Candied Nuts: In a small sauce pan, add all ingredients under “candied pecans” other than the nuts over medium heat for 1 minute. Then stir in nuts, cooking for 3-5 minutes, continuing to stir often, until it looks shiny and thickens. Transfer and spread out on parchment paper until it cools. If it doesn’t get crunchy, you can transfer to a baking sheet and put in the oven at a low temperature until it gets a bit crispier.
(2) Salad: Easiest way to get finely shaved Brussels sprouts is if you have a food processor with the shredder attachment. If not, you can alternatively use a mandolin at 1/16”, or finely slice with a knife. Whisk together the ingredients for the vinaigrette. Pour over 3/4 of the dressing onto the shaved Brussel sprouts. If you have time, I do recommend that you let this sit for at least a half hour to let the acid break down the shaved Brussels sprouts. You can also put leave this over night in the fridge.
(3) Add toppings: When about to serve, add diced apple, pomegranate arils, chopped dates, candied nuts, shaved parmesan, and remaining dressing. Mix together.
**This recipe also tastes delicious with some crispy bacon.
Recipe adapted from: Crowded Kitchen