Ingredients
Scale
For the Salad:
- 1.5 lbs fresh Brussels sprouts, ends trimmed
- 1 large crisp green apple (like Granny Smith), chopped
- 1/2 cup dried cranberries
- 1/2 cup pomegranate arils (seeds)
- 1/2 cup pecans, toasted and chopped
- 4 oz crumbled goat cheese
For the Simple Maple-Dijon Vinaigrette:
- 1/3 cup extra-virgin olive oil
- 3 tbsp apple cider vinegar
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Make the Dressing: In a small bowl or a glass jar with a lid, whisk together all the vinaigrette ingredients: olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Set aside.
- Toast the Pecans: Place the chopped pecans in a small, dry skillet over medium heat. Toast for 3-5 minutes, stirring often, until they smell nutty and fragrant. Remove from the pan immediately so they don’t burn.
- Shave the Brussels Sprouts: Use the slicing disk on your food processor to shave the sprouts in just 30 seconds (this is my favorite shortcut!). Or, use a sharp knife to slice them as thinly as you can.
- Combine: In your largest, prettiest serving bowl, add the shaved Brussels sprouts, chopped green apple, dried cranberries, pomegranate arils, toasted pecans, and crumbled goat cheese.
- Toss and Serve: Drizzle the dressing all over the salad and toss gently until every little bit is perfectly coated. You can serve it right away!
Notes
- My Holiday Make-Ahead Secret: This is the best part! Because Brussels sprouts are so sturdy, you can make this entire salad (dressing and all!) up to 4-6 hours before your party! Just keep it covered in the fridge. It actually gets better as the dressing softens the sprouts just a tiny bit.
- How to Shave Sprouts (No Food Processor?): It’s easy! Just slice the woody end off, cut each sprout in half lengthwise, place the flat side down, and slice it as thinly as you can with your best knife.
- Cheese Substitutions: If you’re not a fan of goat cheese, this salad is just as lovely with crumbled feta cheese or a handful of sharp, shaved Parmesan cheese!
- Pomegranate Trick: The easiest way to get those “jewels” out: Cut the pomegranate in half, hold it cut-side-down over a big bowl, and whack the back of it with a wooden spoon. The seeds fall right out!
- Storage: Leftovers are still delicious (though a bit softer!) for 1-2 days. Store in an airtight container in the fridge.
- Prep Time: 20
- Cook Time: 5
- Category: Salad
- Method: No-Cook
- Cuisine: American