Shredded Brussel Sprouts and Pecan Salad

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.

The Best Shredded Brussel Sprouts and Pecan Salad Recipe with Avocado

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.

Shredded Brussel Sprouts and Pecan Salad Recipe with Avocado

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!

Shredded Brussel Sprouts and Pecan Salad with Avocado

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

  1. 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.
  2. Pour the pecan halves and sugar into a dry medium skillet.
  3. Place over medium high heat and stir.
  4. Keep stirring for 3-5 minutes until sugar starts to melt and coat the pecans. It can burn quickly so watch for that.
  5. Spread out the candied pecans onto a paper towel lined plate and cool for 15 minutes.
  6. Finely slice or shred the brussel sprouts.
  7. In a large bowl toss together brussel sprouts, spinach, craisins, candied pecans and parmesan shavings.
  8. Drizzle with dressing and gently toss to coat.
  9. Serve immediately.
Shredded Brussel Sprouts and Pecan Salad with Avocado

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Brussel Sprouts and Pecan Salad Recipe

Shredded Brussel Sprouts and Pecan Salad

Amy Williams mynameissnickerdoodle.com
5 from 2 votes
Print Pin
Course: Salad
Cuisine: American
Keyword: avocado, healthy, Lunch, pecans, salad
Prep Time: 15 minutes
Cook Time: 0 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 servings

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.
Tried this recipe?Mention and tag @mynameissnickerdoodle!

*Originally posted in April 2017 and updated November 2020.

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