Pecan Brussels Sprouts Salad

Submitted by:

The American Pecan Council

Nutritious pecans are tossed with shredded Brussels sprouts, pomegranate seeds and apples for a light, colorful salad. Served alongside a simple mustard dressing, this crisp, fresh salad is perfect for the holidays but can be enjoyed all year long.


  • 1/3 cup olive oil
  • 1/3 cup white wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 2 tablespoons coarse grain mustard
  • 1 1/2 pounds fresh Brussels Sprouts, shaved (see notes)
  • 1 cup fresh pecan halves
  • 1 apple, thinly sliced
  • 1 cup pomegranate seeds (see notes)


  1. In a mason jar with a lid, combine olive oil, white wine vinegar, garlic powder, pepper, salt, and mustard. Shake well until combined. Set aside.
  2. In a large bowl, toss together Brussels sprouts, pecan halves, apple slices and pomegranate seeds. Drizzle dressing over the top. Toss again to evenly coat the salad. Serve immediately.


  1. To shave your Brussels sprouts, start by rinsing them and trimming off the root end. Use a food processor with a slicing disk to quickly shave all of your Brussels sprouts. Brussels sprouts can be thinly sliced with a chef’s knife instead of using a food processor.
  2. Some stores carry fresh, pre-shaved Brussels sprouts and those can be used in this recipe.
  3. If using frozen pomegranate seeds, allow to thaw at room temperature for about 30 minutes before adding to the salad.
  4. This salad and dressing can be made ahead of time. Simply keep salad and dressing separate and dress right before serving.

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