Brussels Sprout Salad With Pomegranates and Candied Pecans

November 30, 2016
Photo by Paige
Author Notes

If you don’t know what you’re bringing to Thanksgiving, I’ve got you covered with this Brussels Sprout Salad With Pomegranates and Candied Pecans. —Paige

  • Serves 4-6
  • For the Salad
  • 1 pound brussels sprouts, cleaned and shredded
  • 1 cup pomegranate arils
  • 2/3 cup chopped candied pecans
  • 4 ounces crumbled goat cheese
  • Pomegranate-Orange Vinaigrette
  • 1/4 cup freshly-squeezed orange juice
  • 1/4 cup olive oil
  • 2 tablespoons pomegranate vinegar (sub apple cider vinegar if necessary)
  • pinch of salt and pepper
In This Recipe
  1. Toss all of the salad ingredients together in a large bowl until combined.
  2. Whisk all of the vinaigrette ingredients together until combined.

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