Shaving the brussels creates a lighter texture that absorbs dressing more evenly and softens as it rests. Letting the salad sit for a few minutes enhances flavor and reduces bitterness. The candied pecans add a sweet, spicy crunch that balances the acidity of the vinaigrette. The miso and parmesan create a deeply savory, umami-rich dressing that elevates the entire dish.
Ingredients
Method
Make the Candied Pecans
- 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.
Prepare the Salad and Dressing
- 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.
Toss and Serve
- 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.