Shredded Brussel Sprouts and Pecan Salad is one of my most favorite salad! Crunchy shredded brussel sprouts mixed together with fresh baby spinach. Sprinkled with sweet and tart craisins, candied pecans and shavings of fresh parmesan. Topped with avocado slices and then drizzled with homemade dressing!
I love having this salad in the fall and winter months. Maybe it’s the brussel sprouts and pecans. I think it would be a wonderful side for a holiday feast along with the perfect Roast Turkey and Creamed Corn With Bacon. If you are looking for something a little sweet you’ve got make these Chocolate Pecan Pie Bars and Caramel Apple Cake.
Most of my favorites recipes have evolved from another recipe I’ve eaten at a function, party or a friends house. I remember the first time I actually asked for someone’s recipe. They were the most amazing homemade rolls I had ever eaten. It was for a women’s conference at my church and I might have eaten 4! To this day it’s my favorite roll recipe.
I recently had a version of this salad at a surprise birthday party for a dear friend. Her sisters arranged it all and made some amazing food! There was something about all the crunch, tart and saltiness from the parmesan cheese that I just loved. And not to mention that any salad with avocado in it is always good!
I changed up the original recipe to fit my tastes better and it’s really good. Like, really good! You can buy preshredded brussel sprouts, but I found they could be a little thick. I used my thin slicing blade on my food processor and it was the perfect thickness.
How To Make Shredded Brussel Sprouts
- In a mason jar mix together olive oil, lemon juice, vinegar, shallots, garlic, pepper and salt. Shake for 1 minute and chill in the fridge for 1 hour before serving.
- Pour the pecan halves and sugar into a dry medium skillet.
- Place over medium high heat and stir.
- Keep stirring for 3-5 minutes until sugar starts to melt and coat the pecans. It can burn quickly so watch for that.
- Spread out the candied pecans onto a paper towel lined plate and cool for 15 minutes.
- Finely slice or shred the brussel sprouts.
- In a large bowl toss together brussel sprouts, spinach, craisins, candied pecans and parmesan shavings.
- Drizzle with dressing and gently toss to coat.
- Serve immediately.
Since you chose to click on this recipe, I think you’ll love these other recipes!
- Sesame Chicken Salad
- Spinach Almond Salad
- Winter Spinach Salad recipe by Your Homebased Mom
Brussel Sprouts and Pecan Salad Recipe
Ingredients
FOR SALAD
- 12 oz Brussel Sprouts
- 16 oz Baby Spinach
- 2 Hass Avocados Sliced or Cubed
- 1 Cup Craisins
- 2 oz Fresh Parmesan Shaved
- 1 1/2 Cups Pecan Halves
- 3 TBSP Granulated Sugar
FOR DRESSING
- 1/2 Cup Olive Oil
- 3 TBSP Lemon Juice Freshly Squeezed
- 2 TBSP Red Wine Vinegar
- 2 TBSP Shallots Minced
- 3 Garlic Cloves Minced
- 1/4 tsp Freshly Cracked Pepper
- 1/2 tsp Sea Salt
Instructions
- In a mason jar mix together olive oil, lemon juice, vinegar, shallots, garlic, pepper and salt. Shake for 1 minute and chill in the fridge for 1 hour before serving.
- Pour pecan halves and sugar into a dry medium skillet.
- Place over medium high heat and stir.
- Keep stirring for 3-5 minutes until sugar starts to melt and coat the pecans.
- Spread out candied pecans onto a paper towel lined plate and cool for 15 minutes.
- Finely slice or shred the brussel sprouts.
- In a large bowl toss together brussel sprouts, spinach, craisins, candied pecans and parmesan shavings.
- Drizzle with dressing and gently toss to coat.
- Serve immediately.
*Originally posted in April 2017 and updated November 2020.
