Shaved Brussels Sprout Salad with Lemon Vinaigrette

  • Author: Krista
  • prep_time Prep Time: 10 mins
  • cook_time Cook Time: 5 mins
  • total_time Total Time: 15 mins
  • yield Yield: 6-8 1x
  • category Category: Salad, Vegetarian, Side Dishes, Holiday



  • 10 oz. shaved brussels sprouts
  • 2 cups of arugula
  • 1/2 cup pomegranate seeds
  • 1 granny smith apple, thinly sliced
  • 1/3 cup shaved white cheddar cheese
  • 3/4 cup pecan pieces
  • 1 tablespoon brown sugar
  • 1 tablespoon unsalted butter

Lemon Vinaigrette:

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 2 tablespoon whole grain mustard
  • 1 garlic clove, minced
  • salt & pepper to taste


  1. Heat a medium skillet to medium hight heat. Add pecans, butter, and brown sugar.
  2. Cook for 4-5 minutes, stirring the entire time. Until butter and brown sugar melt and begin to stick to the pecans.
  3. Place pecans on tin foil or parchment paper to cool down.
  4. In the meantime, add fresh lemon juice, olive oil, maple syrup, whole grain mustard, garlic clove, salt, and pepper to a small bowl. Using a whisk, stir until completely mixed together. (basically until there is no more separation between the oil and lemon juice) Set aside.
  5. In a large bowl, add brussels sprouts, arugula, pomegranate, granny smith, shaved white cheddar cheese, and candied pecans.
  6. Top with dressing. Gently toss. Serve.