Shaved Brussels Sprout Salad with Pomegranate, Apples, and Lemon Vinaigrette Recipe
A fresh, crunchy shaved Brussels sprout salad featuring toasted pecans, honey crisp apple, dried cherries, and pomegranate arils, all tossed in a zesty homemade lemon vinaigrette with asiago cheese for a perfect balance of sweet, tart, and savory flavors.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients
- ½ cup pecans (toasted, optional)
- 16 oz Brussels sprouts (shaved very thinly)
- 1 honey crisp apple (matchstick cut)
- ¾ cup dried cherries (good quality)
- ½ cup green onion (thinly sliced)
- 4 oz pomegranate arils
- ½ tsp kosher salt (Diamond Crystal brand)
- ¼ tsp black pepper (coarse ground)
- 2 oz Asiago cheese (shaved or grated)
Lemon Vinaigrette Ingredients
- ¼ cup apple cider vinegar
- ½ tsp Dijon mustard
- Juice and zest of 1 lemon
- 1½ tsp shallot (fine dice)
- 1 tsp kosher salt (Diamond Crystal brand)
- ¼ tsp black pepper (coarse ground)
- 2 tbsp honey
- ¼ cup olive oil
Instructions
- Toast Pecans: Preheat the oven to 350°F (175°C) and line a sheet pan with parchment paper. Spread pecans on the pan and roast them in the oven for 5 minutes. Remove and allow to cool, then roughly chop the pecans.
- Prepare Salad Base: In a large mixing bowl, combine the shaved Brussels sprouts, matchstick-cut honey crisp apple, dried cherries, green onion slices, pomegranate arils, kosher salt, black pepper, toasted pecans, and Asiago cheese. Toss gently to distribute ingredients evenly.
- Make Lemon Vinaigrette: Add apple cider vinegar, Dijon mustard, lemon juice and zest, finely diced shallot, kosher salt, black pepper, and honey into a food processor. Blend on low speed for 5 seconds. While the processor is running on low, slowly drizzle in the olive oil. Continue blending for an additional 5 seconds after all oil has been added to emulsify the dressing.
- Dress Salad: Pour the prepared lemon vinaigrette over the Brussels sprout salad and toss thoroughly to coat all ingredients evenly. Serve immediately for the freshest taste and texture.
Notes
- Thinly shaving the Brussels sprouts is key for a tender, easy-to-eat salad.
- Toasting pecans enhances their flavor and adds crunch; this step can be skipped if desired.
- Use a sharp knife or a mandoline for precision in slicing apples and Brussels sprouts.
- Adjust sweetness by adding more or less honey in the vinaigrette, depending on your taste.
- This salad is best consumed shortly after dressing to prevent the Brussels sprouts from wilting.
Keywords: Brussels sprout salad, shaved Brussels sprouts, pecan salad, honey crisp apple salad, pomegranate salad, lemon vinaigrette, fall salad
