Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and finely shredded
- 1 large Honeycrisp or Gala apple, thinly sliced or diced
- 1/2 cup pomegranate arils
- 1/2 cup toasted pecans or walnuts, chopped
- 1/3 cup shaved Parmesan cheese (omit for vegan option)
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Start by preparing your Brussels sprouts. Rinse them thoroughly under cold water and pat them dry. Trim the woody ends off each sprout and remove any bruised outer leaves. Use a sharp knife, a mandoline slicer, or the slicing attachment of a food processor to shred the sprouts into thin, ribbon-like pieces. Place the shredded sprouts in a large mixing bowl and toss them lightly with your hands to loosen the layers. Core and slice your apple into thin matchsticks, then prepare the pomegranate arils and set them aside.
- While the salad base is ready, take a moment to toast your nuts for maximum flavor. Place the pecans or walnuts in a small dry skillet over medium heat. Stir them frequently for about 3 to 5 minutes until they become fragrant and slightly golden brown. Be careful not to burn them, as they can turn bitter quickly. Once toasted, remove them from the heat and let them cool for a minute before roughly chopping them. In a small glass jar or bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until the dressing is fully emulsified.
- Drizzle the prepared vinaigrette over the shredded Brussels sprouts and toss well to ensure every ribbon is coated. Add the sliced apples, toasted nuts, and pomegranate arils to the bowl. Gently fold in the shaved Parmesan cheese. For the best flavor, let the salad sit for about 10 minutes before serving; this allows the dressing to tenderize the sprouts. Transfer the salad to a beautiful serving platter or individual bowls and garnish with an extra sprinkle of pomegranate arils and a final crack of black pepper.
- Cook Time: 20 minutes