Ingredients:

  • 1 lb Brussels sprouts, ends trimmed
  • 1/2 cup pomegranate arils
  • 1/2 cup pecans, roughly chopped
  • 1/2 cup Parmesan cheese, shaved or grated
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tbsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Using a mandoline or food processor, shave the trimmed Brussels sprouts into thin, uniform ribbons.
  2. Place pecans in a dry skillet over medium heat for 3–5 minutes, tossing frequently until nutty and golden; remove immediately.
  3. In a small jar or bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
  4. In a large mixing bowl, combine the shaved sprouts, pomegranate arils, toasted pecans, and chopped parsley.
  5. Pour the Maple Dijon dressing over the salad, toss thoroughly to coat all ingredients, and fold in the Parmesan cheese.