Shaved Brussels Sprout Salad
Ingredients
Candied Pecans
-
1
cup
chopped pecans
-
2
tablespoons
maple syrup
-
½
teaspoon
freshly ground black pepper
-
a pinch
kosher salt
Simple Garlic Dressing
-
1
clove
garlic, grated
-
1
tablespoon
white wine vinegar
-
½
teaspoon
Dijon mustard
-
1
teaspoon
maple syrup
-
3
tablespoons
olive oil
-
½
teaspoon
kosher salt
-
to taste
freshly ground pepper
Brussels Sprouts Salad
-
1
pound
brussels sprouts, outer layers removed
-
1
small
honeycrisp apple, thinly sliced
-
1
medium
shallot, thinly sliced
-
2
ounces
Pecorino Romano, shaved
-
2
tablespoons
chopped Italian parsley
-
⅓
cup
candied pecans
-
½
cup
pomegranate seeds
Instructions
- Toast the pecans in a skillet with maple syrup, black pepper, and salt until caramelized, then cool.
- Whisk together garlic, white wine vinegar, Dijon mustard, maple syrup, olive oil, salt, and pepper to make the dressing.
- Thinly slice the brussels sprouts using a mandolin or knife and place them in a large serving bowl.
- Add the sliced apples, shallots, shaved Pecorino, parsley, candied pecans, and pomegranate to the brussels sprouts.
- Drizzle the dressing over the salad and toss to combine.
Nutrition Facts (estimated)
Servings
4
Calories
486
Total fat
38g
Total carbohydrates
31g
Total protein
12g
Sodium
535mg
Cholesterol
15mg
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