Shaved Brussels Sprout Salad with Pomegranate and Balsamic Vinaigrette

Forget the lettuce, this raw shaved Brussels sprout salad is fresh, crisp, and crunchy. Tossed with a tangy balsamic and mustard vinaigrette and topped with bright pomegranate seeds, pears, pecans, and shallot. It's quick and easy to make - perfect for holiday side dishes or weekday lunches!

📝 Ingredients

• 1 garlic clove (pressed or minced)
• 2 Tablespoons high-quality balsamic vinegar
• 1 teaspoon apple cider vinegar
• 1 Tablespoon pure maple syrup
• 2 teaspoons dijon mustard
• 2 Tablespoons olive oil
• Salt and pepper (to taste)
• 16 ounces fresh brussels sprouts
• 1 pomegranate (peeled and seeded)
• 1/2 cup pecans (chopped)
• 1 small bartlett pear (diced)
• 1/2 cup shallot (thinly sliced)

👨‍🍳 Instructions

1. 1Dressing: Add dressing ingredients to a jar, close tightly with a lid, and shake until combined. Salt and pepper to taste; set aside.
2. 2Shred Brussels sprouts. Cut the stem end off of the sprouts, and remove any damaged outer leaves, then use the shred disc on a food processor to shave the sprouts. You can also use a mandoline or sharp knife. If using one of those methods, keep the stem end off to hold the sprout for stability, and be very careful!
3. 3Assemble the Salad: In a large bowl, combine shaved brussels sprouts, pomegranate, pecans, pear, and shallot. Toss with your desired amount of dressing immediately before serving. Store any leftovers in an airtight container in the fridge and enjoy within 2 days.