Brussels Sprouts Arugula Salad with Pomegranate and Candied Pecans

Description

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

Ingredients

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

Cook Mode Prevent your screen from going dark

Instructions

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.)

Mix. Combine the salad ingredients in a large bowl. Drizzle evenly with the vinaigrette, then gently toss to combine.

Serve. Serve immediately, garnished with a few extra twists of black pepper, and enjoy!