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5 from 1 vote

Brussels Sprouts Arugula Salad with Pomegranate and Candied Pecans

This festive Brussels sprouts arugula salad is tossed with pomegranate, Parmesan, avocado, candied pecans and a lemony shallot vinaigrette.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Keyword: christmas, thanksgiving, vegetarian
Servings: 4 to 6 servings
Author: Ali

Ingredients

  • 8 ounces Brussels sprouts shaved or thinly sliced
  • 6 ounces baby arugula roughly chopped
  • 1 1/2 cups candied pecans homemade or store-bought
  • 1 cup pomegranate arils
  • 3/4 cup coarsely-grated Parmesan
  • 1 large avocado diced
  • freshly-ground black pepper
  • 1 batch shallot vinaigrette

Instructions

  • Make the vinaigrette. In a large bowl, whisk all of the ingredients together vigorously for 1 minute or until fully emulsified. (Or alternately, vigorously shake the ingredients together in a covered mason jar until fully emulsified.)
  • Mix. Combine the salad ingredients in a large bowl. Drizzle evenly with the vinaigrette, then gently toss to combine.
  • Serve. Serve immediately, garnished with a few extra twists of black pepper, and enjoy!