Cooking with Chef Bryan: Shaved Brussels Sprouts Salad with Pomegranate and Candied Pecans

candied pecans

🥗Healthier: toasted walnuts

💰Cheaper: plain pecans

Toasted walnuts provide a similar crunch with less sugar.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Welcome to the kitchen, today we're making a brussels sprout salad.

Put the brussels sprouts in a food processor with the shredder blade to shred them thinly.

Add dried cherries into the bowl with the shredded brussels sprouts.

Add pomegranate seeds into the bowl.

Dice honey crisp apples and add them to the mixture.

Shave parmesan cheese and add it to the salad for presentation.

Make candied pecans by melting about 1 cup of sugar in a fry pan until it caramelizes, then add pecans to coat them and dump them onto a tray sprayed with vegetable spray.

For the dressing, combine olive oil, salt, pepper, rice vinegar, lemon juice, and Dijon mustard in a bowl.

Use an immersion blender to emulsify the dressing.

Pour the dressing over the salad and toss to combine.

Serve with your favorite crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens