Description

This shaved Brussel sprout salad with arugula is festive fall salad that’s perfect for holiday entertaining. Thinly shaved Brussel sprouts and peppery arugula are tossed with sweet apple, tart dried cranberries or pomegranate arils, crunchy candied pecans, and creamy goat cheese. Finished with a delicious white balsamic dressing to tie all the flavors together!

Ingredients

Units Scale

For the salad:

5oz baby arugula
1 1/2 cups thinly shaved Brussel sprouts
1 large apple, cut into matchsticks (I like Gala or Honeycrisp)
1/3 cup dried cranberries (or pomegranate arils)
1/2 cup crumbled goat cheese
1/2 cup maple-candied pecans (recipe below)

White Balsamic Dressing

1/4 cup extra virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon fresh lemon juice
1 tablespoon pure maple syrup (or honey)
1 teaspoon Dijon mustard
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

Maple-Candied Pecans

1/2 cup raw pecans
4 teaspoons pure maple syrup
1/8 teaspoon ground cinnamon
A pinch of sea salt

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Instructions

Make the candied pecans. Add the pecans, maple syrup, cinnamon, and a pinch of salt to a medium skillet over medium heat. Use a spatula to stir continuously until the nuts are well coated and there is no more liquid left in the skillet (approximately 4 to 5 minutes). The nuts will smell toasty, and you will start to see the sugar crystalizing on the pecans.
Immediately remove from the heat and spread the nuts evenly on parchment paper. Let cool completely. Once cooled, you can roughly chop the pecans if desired.
Make the salad dressing. In a jar with a fitted lid, at the extra virgin olive oil, white balsamic vinegar, fresh lemon juice, maple syrup (or honey if using), Dijon mustard, salt, and freshly ground black pepper. Seal the lid and give the jar a good shake until the salad dressing has emulsified. Store in the fridge until ready to use. Don’t have a jar? Add all the salad dressing ingredients to a mixing bowl and whisk until thoroughly combined.
Assemble the salad. In a large mixing bowl, add the arugula, shaved Brussel sprouts, apple, and dried cranberries (or pomegranate arils if using). Drizzle the prepared salad dressing over everything and gently toss to combine. Sprinkle the crumbled goat cheese and candied pecans on top. Serve immediately.

Notes

Make ahead tips: If you’re making this salad for a gathering, prepare the shaved Brussels sprouts and dressing ahead of time, then add the arugula, apple, pecans, cranberries, and goat cheese shortly before serving.
I often add both dried cranberries and pomegranate arils to this salad because I love them so much. I usually use ¼ cup dried cranberries and ¼ cup pomegranate arils. You can add more (or less) depending on your taste preferences.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Salad
Method: Chopped
Cuisine: American