Shaved Brussels Sprouts Salad with Maple Vinaigrette

Shaved Brussels Sprouts Salad with Maple Vinaigrette

Shaved Brussels Sprouts Salad with Maple Vinaigrette—a lighter counterpoint to heartier fare—mingles sautéed and fresh portions of the cabbage with a bright mix of roasted yellow beets, toasted pecans, pomegranate arils, and shaved Parmesan.

Shaved Brussels Sprouts Salad with Maple Vinaigrette
Makes 6 to 8 servings
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  1. ¼ (1-pound) package thick-cut bacon, cut into 1-inch pieces
  2. ½ pound Brussels sprouts, peeled
  3. 1 teaspoon salt
  4. 1 teaspoon pepper
  5. ½ pound Brussels sprouts, sliced thin using a mandoline
  6. 1 (5-ounce) bag fresh spring mix lettuces
  7. 3 small yellow beets, roasted and quartered
  8. 1 cup toasted pecans
  9. ½ cup pomegranate arils
  10. 1½ cups freshly shaved Parmesan cheese
  11. Maple Vinaigrette (recipe follows)
  1. In a large sauté pan, cook bacon over medium-high heat until crisp; remove from pan, and let drain on paper towels.
  2. To same pan, add peeled Brussels sprouts; reduce heat to medium. Season with salt and pepper. Cook, stirring occasionally, until slightly wilted, about 3 minutes. Remove from heat.
  3. In a large bowl, combine peeled and sliced Brussels sprouts, lettuces, beets, pecans, pomegranate arils, and reserved bacon. Add Parmesan to mixture. Drizzle with Maple Vinaigrette just before serving.
Maple Vinaigrette
Makes approximately 1½ cups
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  1. 1⁄3 cup red wine vinegar
  2. 1 shallot, minced
  3. 1 teaspoon chopped fresh thyme
  4. 1 teaspoon mirin
  5. 1 teaspoon kosher salt
  6. ½ teaspoon ground black pepper
  7. 3 tablespoons maple syrup
  8. ¾ cup extra-virgin olive oil
  1. In a small bowl, combine vinegar, shallot, thyme, and mirin; let mixture sit for 10 minutes.
  2. Season with salt and pepper; whisk in maple syrup to combine. Continue whisking, and slowly drizzle in olive oil. Store in an airtight container in the refrigerator for up to 5 days.
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