Mains Recipes Salads
Winter Shaved Brussels Sprouts Salad with Miso Parmesan Vinaigrette
This Winter Shaved Brussels Sprouts Salad with Miso Parmesan Vinaigrette is the most festive, crunchy, flavor-packed salad you will put on your table all winter long. Thinly shaved Brussels sprouts tossed with jewel-like pomegranate arils, crisp Honeycrisp apple, homemade coconut sugar candied pecans, dried cranberries, and shaved parmesan, all dressed in a savory miso parmesan vinaigrette that is deeply complex and completely addictive. It is bright, crunchy, and nourishing in equal measure and is the salad that will make everyone at the table genuinely excited to eat their greens.
Ingredients you’ll need:
- Shaved Brussels Sprouts: The crunchy, slightly bitter base of the salad. Shave using a mandoline or the slicing attachment on a food processor for the thinnest, most even result. A sharp knife works too though takes more time.
- Pomegranate Arils: Add a burst of tart juicy sweetness and a stunning jewel-like visual element throughout the salad. Fresh pomegranate arils are preferred but packaged arils work perfectly if fresh pomegranate is not available.
- Honeycrisp Apple: The sweetest, crunchiest apple variety available and the best choice for this salad. Substitute with Pink Lady or Fuji if Honeycrisp is not available. Dice just before serving to prevent browning.
- Candied Pecans: Made from scratch with coconut sugar, cinnamon, and cayenne for a sweet, spicy, deeply caramelized crunch that elevates the entire salad. Store bought candied pecans work as a shortcut.
- Dried Cranberries: Add a chewy, tart counterpoint to the sweet apple and pomegranate. Look for unsweetened or naturally sweetened cranberries for the cleanest ingredient list.
- Shaved Parmesan: Shaved in thin ribbons rather than grated so you get distinct pockets of salty, nutty cheese in every bite. Use a vegetable peeler on a block of parmesan for the most beautiful result.
- Fresh Herbs: Dill or parsley adds a fresh green note that brightens the whole salad. Optional but highly recommended.
- White Miso: The defining flavor of the vinaigrette. Just one teaspoon adds a savory, umami depth that makes this dressing taste completely unlike anything from a bottle.
- Tahini: Adds a subtle nutty richness to the dressing that makes it feel more substantial and coating without adding any detectable sesame flavor.
- Dijon Mustard: Two tablespoons emulsifies the dressing and adds a gentle heat that balances the sweetness of the maple syrup beautifully.
- Toasted Pine Nuts and Grated Parmesan: Blended into the dressing to create a thick, creamy, parmesan-forward vinaigrette that coats every single leaf of the salad.
Why You'll Love This Winter Shaved Brussels Sprouts Salad
1. The Most Festive Winter Salad You Will Ever Make: Pomegranate arils, candied pecans, dried cranberries, and shaved parmesan make this salad look genuinely stunning on a holiday table. It is the salad that makes guests reach for seconds before the main course even arrives.
2. The Miso Parmesan Vinaigrette is Completely Addictive: White miso, tahini, Dijon, toasted pine nuts, and parmesan blended into a vinaigrette creates one of the most complex and satisfying salad dressings you will ever make at home. You will want to put it on everything.
3. Shaved Brussels Sprouts Stay Crunchy: Unlike cooked Brussels sprouts, raw shaved sprouts hold their satisfying crunch even after being dressed. This salad actually improves as it sits making it the ideal make-ahead dish for entertaining.
4. The Homemade Candied Pecans Are Worth Every Second: Five minutes on the stovetop with coconut sugar, cinnamon, and a pinch of cayenne creates candied pecans that are exponentially better than anything you can buy. Make a double batch because they disappear fast.
5. Ready in Under 20 Minutes: Once the candied pecans are made and cooled the entire salad comes together in under 10 minutes. It is genuinely one of the fastest impressive salads you can make for a dinner party.
6. Completely Wholesome Ingredients: Every single ingredient in this salad is a real whole food. Nothing processed, nothing artificial, just fresh, seasonal winter produce at its best dressed in a genuinely nourishing vinaigrette.
7. Perfect for Holiday Entertaining: This salad gets better as it rests which means you can dress it 30 minutes before serving and it will taste even more deeply flavored by the time it reaches the table. A genuinely stress-free entertaining dish.
How to Make Winter Shaved Brussels Sprouts Salad with Miso Parmesan Vinaigrette
Step 1: Make the Candied Pecans Add coconut sugar, cinnamon, cayenne, vanilla extract, salt, and water to a skillet over medium heat. Cook for about 1 minute stirring until the sugar is dissolved and the mixture looks glossy. Add chopped pecans and stir continuously for 3 to 5 minutes until the mixture has thickened, fully coated every pecan, and looks caramelized. Spread immediately onto parchment paper in a single layer and let cool completely. They will crisp up as they cool.
Step 2: Prepare the Salad Add shaved Brussels sprouts, pomegranate arils, diced Honeycrisp apple, candied pecans, dried cranberries, shaved parmesan, and fresh herbs to a large bowl. Toss gently to distribute everything evenly.
Step 3: Make the Miso Parmesan Vinaigrette Add olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, white miso, tahini, garlic clove, toasted pine nuts, grated parmesan, salt, and black pepper to a blender or use an immersion blender and blend until completely smooth and creamy. Add a splash of water and blend again if the dressing is too thick to pour easily.
Step 4: Dress and Rest Pour the vinaigrette over the salad and toss until every ingredient is evenly coated. Let the dressed salad sit for 5 to 10 minutes before serving to allow all the flavors to meld together. The Brussels sprouts soften very slightly and absorb the dressing beautifully during this rest time.
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Tips for the Best Winter Shaved Brussels Sprouts Salad
1. Shave the Brussels Sprouts as Thinly as Possible: The thinner the shave the more tender and pleasant the raw Brussels sprouts will be. A mandoline gives the most consistent thin shave. If using a knife slice as thinly as you can manage.
2. Make the Candied Pecans Ahead: The candied pecans can be made up to a week ahead and stored in an airtight container at room temperature. Having them ready means the salad comes together in under 10 minutes.
3. Dress Just Before Serving or Let Rest Intentionally: For maximum crunch dress right before serving. For deeper flavor and slightly softened sprouts dress 10 to 15 minutes ahead. Both approaches are delicious and suit different preferences.
4. Use a Blender for the Dressing: The toasted pine nuts and parmesan in the dressing need to be properly blended for a smooth, creamy vinaigrette. A fork or whisk will not break them down enough. Use a blender or immersion blender for the best result.
5. Add the Apple Last: Diced apple browns quickly once cut. Add it to the salad last right before tossing with the dressing to keep it bright white and visually beautiful.
6. Toast the Pine Nuts Before Making the Dressing: Raw pine nuts in the dressing taste flat and slightly bitter. Two minutes in a dry pan until golden transforms them into a nutty, rich addition that makes the vinaigrette significantly more complex.
7. Taste and Adjust the Dressing Before Using: This dressing is bold and complex. Taste before dressing the salad and adjust the lemon, maple syrup, miso, and salt to your preference. A dressing that tastes slightly too strong on its own will be perfectly balanced on the salad.
How to Store
1. Undressed Salad: Store the undressed salad components in an airtight container in the refrigerator for up to 2 days. Keep the apple separate and add just before serving to prevent browning.
2. Dressed Salad: Dressed salad keeps in the refrigerator for up to 2 days and actually tastes better the next day as the Brussels sprouts soften slightly and absorb the dressing more deeply.
3. Miso Parmesan Vinaigrette: Store the vinaigrette in a sealed jar in the refrigerator for up to 5 days. It will thicken when cold so let it come to room temperature and give it a good shake or stir before using.
4. Candied Pecans: Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months. Make a large batch and use throughout the week on salads, oatmeal, and cheese boards.
5. Make Ahead for Entertaining: Make the candied pecans up to a week ahead. Make the vinaigrette up to 5 days ahead. Shave the Brussels sprouts and prep all remaining salad components the morning of and store covered in the refrigerator. Assemble and dress 10 minutes before serving.
Frequently Asked Questions
Can I use pre-shredded Brussels sprouts? Yes. Pre-shredded Brussels sprouts from the grocery store work perfectly and save significant prep time. Give them a rough chop if the shreds are very long for the most pleasant eating experience.
Can I make this salad vegan? Substitute the parmesan in both the salad and the dressing with a good quality vegan parmesan alternative and use maple syrup in place of honey if your recipe calls for it. The miso and tahini are already vegan.
What can I substitute for white miso? Yellow miso works as a substitute with a slightly stronger flavor. If you do not have any miso at all increase the Dijon mustard by half a teaspoon and add a small splash of soy sauce or coconut aminos for a similar savory depth.
Can I use store bought candied pecans? Yes. Store bought candied pecans work perfectly as a shortcut. The homemade version with coconut sugar and cayenne is significantly more flavorful but the salad is delicious with any good quality candied pecan.
Can I add protein to make this a complete meal? Absolutely. Grilled chicken, seared salmon, soft boiled eggs, or crispy chickpeas all work beautifully on top of this salad and make it a complete main course rather than a side dish.
How do I prevent the apple from browning? Toss diced apple in a small amount of lemon juice immediately after cutting. This slows the oxidation significantly and keeps the apple bright white for several hours.
Can I use a different nut instead of pecans? Yes. Walnuts, almonds, and hazelnuts all work beautifully as substitutes in both the candied nut preparation and as additions to the finished salad.
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Winter Shaved Brussels Salad with Miso Parmesan Vinaigrette
Ingredients
Method
- Heat coconut sugar, cinnamon, cayenne, vanilla, salt, and water in a pan until glossy, then add the pecans and stir continuously until coated and thickened. Spread onto parchment and allow to cool completely so they crisp up.
- Add shaved brussels sprouts, pomegranate, apple, pecans, cranberries, parmesan, and any optional radicchio or herbs to a large bowl. Blend or whisk olive oil, lemon juice, apple cider vinegar, dijon, maple syrup, miso, tahini, garlic, pine nuts, parmesan, salt, and pepper until smooth and creamy, adding a splash of water if needed to loosen the texture.
- Pour the dressing over the salad and toss until evenly coated, letting it sit briefly so the flavors absorb and the brussels soften slightly before serving.
Nutrition
Notes
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