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Shredded Brussels Sprouts Salad

Shredded Brussels Sprouts Salad with Apples and Pomegranates


  • Author: Elaine Gordon
  • Total Time: 10 minutes
  • Yield: 6-8 1x
  • Diet: Vegan

Description

Finely shredded raw Brussels sprouts, sweet and salty candied pecans, crunchy Granny Smith apples, and tart juicy pomegranates make for the most delicious fall and winter holiday salad ever! It's a Shredded Brussels Sprouts Salad with Candied Pecans, Green Apples and Pomegranates topped with homemade salad dressing that is vegan, grain-free, paleo-friendly and so easy to make!  You can prep it ahead of time too and it won't get soggy!


Ingredients

Scale

Salad

  • 3 cups shredded brussels sprouts* (see notes for how to shred)
  • 1 Granny Smiith apple, cored and diced
  • 1/2 cup fresh pomegranate arils (or substitute unsweetened dried cranberries)
  • 1 cup homemade healthy candied pecans, roughly chopped
  • 2 green onions, diced
  • optional: 1/3 cup crumbled vegan feta (such as Vio Life brand from Whole Foods or Sprouts)

Dressing

  • 1/4 cup olive oil
  • 1 tablespoon maple syrup
  • 1/2 tablespoon balsamic vinegar
  • 1 clove garlic, pressed through a garlic press
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Add the shredded Brussels sprouts, diced apples, pomegranate arils (or dried cranberries), chopped candied pecans, diced green onion and crumbled vegan feta cheese (if using) to a large mixing bowl.  Set aside.
  2. In a small lidded jar add all the dressing ingredients.  Cover with the lid tightly and shake well.  Pour overtop the salad.  Toss well.  Serve.
  3. Store leftovers in an airtight container in the refrigerator for up to two days.  Best when fresh and served cold or at room temperature.  

Notes

*Trim the stem off Brussels sprouts.  Halve them and add to a 7-cup food processor and pulse ten times until it is a uniform rice like consistency. 

  • Prep Time: 10
  • Category: Salad or Side
  • Method: Food Processor