Thanksgiving side: Shaved brussels sprouts salad with pomegranate and candied pecans.

By Julie Brinkley

This salad made with shaved brussels sprouts, pomegranate and candied pecans make a delicious Thanksgiving Day side.

Click here to watch a video on how it’s made.

WHAT YOU NEED

12 ounces brussels sprouts

1 ½ cup pomegranate seeds

1 ½ chopped Honeycrisp apple

1 cup candied pecans

¾ dried cranberries

¾ cup parmesan cheese

VINAIGRETTE

3 tbsp olive oil

1 ½ tbsp lemon juice

1 ½ tbsp apple cider vinegar

2 tbsp Dijon mustard

1 tbsp maple syrup or honey

1 tsp salt

½ black pepper

CANDIED PECANS

2 cups chopped pecans

⅓ cup brown sugar

1 tsp cinnamon 

½ tsp cayenne

1 tsp vanilla extract

¾ tsp salt 

1 ½ tbsp water

HOW TO MAKE THE PECANS

Mix everything but the pecans in a saucepan over medium heat for one minute.

Add pecans and stir well, cooking three to five minutes until glaze thickens.

Transfer to parchment paper to cool completely.

Use half in the salad and save the rest for snacking.

MAKING THE SALAD

Shave brussels sprouts in a processor or by hand.  

Dice Honeycrisp apple and combine all ingredients in a bowl, toss and top with shaved parmesan and candied pecans.

THE DRESSING

Combine all ingredients in a jar and shake until blended.

Dress the salad and top with candied pecans.