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Brussels Sprouts Arugula Salad with Pomegranate and Candied Pecans

  • Author: Ali
  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Total Time: 20 mins
  • Yield: 4 to 6 servings 1x


This festive Brussels sprouts arugula salad is tossed with pomegranate, Parmesan, avocado, candied pecans and a lemony shallot vinaigrette.


  • 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


  1. 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.)
  2. Mix. Combine the salad ingredients in a large bowl. Drizzle evenly with the vinaigrette, then gently toss to combine.
  3. Serve. Serve immediately, garnished with a few extra twists of black pepper, and enjoy!