• About
  • Write For Us
  • Contact
  • Top 50 Food Blogs
  • Cooking Resources
  • Forum

IndustryEats

  • Cooking Basics
  • Technique
  • Equipment
  • Recipes
    • Breakfast
    • Sandwiches
    • Pizza
    • Pasta
    • Seafood
    • Side Dishes
    • Salads
    • Soups
    • Breads
    • Desserts
  • Interviews
You are here: Home / Salads / Brussels Sprouts, Apple & Pomegranate with Candied Pecans Salad Recipe

Brussels Sprouts, Apple & Pomegranate with Candied Pecans Salad Recipe

January 11, 2018

I’ve got a very unique Brussels sprouts salad for you today. It can be prepared in two ways. One uses raw sprouts and the other uses roasted ones. Since I made both last night and since I prefer the roasted, I’ll give directions for that version below. You may want to try both, just to see which you prefer.

Brussels Sprouts, Apple & Pomegranate with Candied Pecans Salad Recipe

The Recipe

This recipe is versatile. You can easily substitute ingredients and you can roast the Brussels sprouts to any degree you wish. Overall, this is a good salad. It takes advantage of pomegranate arils, apple, onion and a nice Greek yogurt dressing that everything is mixed into. In the original recipe, it was called a slaw. That can be true, depending on how thinly you slice the Brussels sprouts.

Ingredients

Serves: 4-6

1-2 Pounds of Fresh Brussels Sprouts
1 Apples, Cored and Chopped
Seeds (Arils) from One Pomegranate
1/4 Large Red Onion, Peeled and Chopped
1/4 Cup Pure Maple Syrup
1 1/2 Cups Pecans
1/2 Cup Greek Yogurt
1 Tablespoon Extra-Virgin Olive Oil
1 Tablespoon Lemon Juice
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper

Step-by-Step Instructions

I’d like to thank Natasha from Salt & Lavender for this recipe. She did a really great job with this one and I’m proud to pass it along.

Pre-Heat the Oven

Make sure one of the oven racks is in the center position and then pre-heat the oven to 400 degrees.

Prep the Ingredients

This is where you’re going to need to make a few decisions. If you’d like to keep the Brussels sprouts raw, then you’ll need to trim the bottoms from them and slice them very thinly. Brussels sprouts can be tough like this, so you’ll want to make them as easy to eat as possible. They do have an interesting flavor and texture when they’re raw, so don’t discount it.

I prefer to roast my Brussels sprouts so they’re a bit softer on the palate. Because of this, I trimmed the bottoms and cut my Brussels sprouts into quarters and eighths. Just to break them down a bit.

Raw Chopped Brussels Sprouts


Next, I chopped the red onion and the apple.

Chopped Red Onion

Chopped Apple

Finally, I placed the pre-seeded pomegranate arils in a bowl to measure them out. My grocery store didn’t have any fresh pomegranates, so I had to purchase the processed ones. Same thing. These were put out by POM Wonderful.

Roast the Brussels Sprouts

Spread the chopped Brussels sprouts out on a large baking sheet and place the sheet in the oven. For fully roasted sprouts, keep them in the oven for 25 minutes. For just tender ones, limit the time to 15 minutes. I chose the 15 minute route and it was perfect. Next time, I’ll try going for the 25 minutes to make things even softer.

Prepare the Dressing

In a medium sized bowl, combine the yogurt, lemon juice, olive oil, salt and pepper. Mix these ingredients together well.

Yogurt Dressing

Candy the Pecans

Warm a small skillet over medium heat. Then, add the pecans and the maple syrup. Stir these ingredients for a few minutes until you feel the syrup begin to thicken and become sticky. Once that happens, remove the skillet from the heat and allow the nuts to cool. For another version of this same technique, please check out this post.

Candied Pecans


Combine Ingredients

In a large bowl, add the Brussels sprouts, apple, pomegranate and red onion. Mix everything well.

Brussels Sprouts, Apple, Pomegranate Arils and Red Onion

Then, add the yogurt dressing and mix everything else into it so it’s coated well.

Adding Greek Yogurt Salad Dressing

Plate & Serve

Divide the salad between plates. Then, add the candied pecans to the salads. I found that they stay crunchier if you add the nuts last. Serve and enjoy!

The Final Brussels Sprouts Salad

While it took a bit of tweaking to find the combination I preferred the most, I did it and things came out well. As I said, I think I’ll fully roast the Brussels sprouts next time and let them cool completely before I continue on with the remainder of the recipe. I really do love these vegetables when they’re roasted. Anyway, if you give this dish a try, please let me know your thoughts in the comment section below. Thanks for reading!

Brussels Sprouts Salad Recipe

Related posts:

  1. Fall Harvest Salad with Apple Vinaigrette Recipe
  2. Winter Salad with Cranberries, Walnuts & Sweet Potatoes Recipe
  3. Black Eyed Peas with Peaches, Pecans & Feta Salad Recipe
  4. Sweet Potato Salad with Brussels Sprouts Side Dish Recipe
  5. Bacon, Brussels Sprouts & Mushrooms with Ranch Dressing Recipe

Filed Under: Salads

What’s Next? Email Updates!

If you enjoyed reading this post, why not consider signing up to receive others like it by email? It's so easy and you can unsubscribe at any time.

About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Connect With Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

RECEIVE MY POSTS BY EMAIL!

Interested in receiving my posts by email? This is your chance! Simply place your email address in the box below and I'll deliver each and every post I write directly to your inbox.

MOST POPULAR POSTS

  • What Does Cutting “On the Bias” Mean in the Culinary World? If you're not a trained chef or don't hang out with...
  • The Ultimate Dutch Oven Macaroni & Cheese Recipe Boy have I got a good one for you today. This is pr...
  • Leek Fritters Recipe by Yotam Ottolenghi’s Plenty There's something about the simplicity and ease of eati...
  • Crispy Salmon With Crushed New Potatoes In today's post, I'm going to attempt one of Gordon...
  • Repairing & Refinishing a Wooden Kitchen Cutting Board As I mentioned in my previous post, a gentleman, wh...
  • Sweet Potato Cakes Recipe by Yotam Ottolenghi’s Plenty Today's recipe is quick and easy. If you've ever made r...
  • Homemade Sauerkraut & Potato Pierogi Recipe I've loved pierogies as long as I can remember. I u...
  • Classic Italian Bread Recipe by Bread Illustrated Here's the deal with making bread - pretty much every r...
  • Tamara’s Ratatouille From Yotam Ottolenghi’s Plenty Laura has been telling me about this thing called "Rata...
  • Why Did My Bread Come Out Flat? I would love to run a blog where every recipe I pos...

Recent Comments

  • Jay Gaulard on Skillet Roasted Cabbage with Caraway Seeds & Lemon Recipe
  • Theo on Skillet Roasted Cabbage with Caraway Seeds & Lemon Recipe
  • Jay Gaulard on Fluffy Dinner Rolls Recipe by Bread Illustrated
  • Karly Davenport on Fluffy Dinner Rolls Recipe by Bread Illustrated
  • Jay Gaulard on Gluten-Free Pineapple Upside-Down Cake Recipe

Copyright © 2021 · IndustryEats.com Food & Cooking Blog · About · Write For Us · Contact · Privacy / Terms · Sitemap