Brussel Sprout Salad With Pomegranate, Candied Pecans And Lemon Cashew Dressing

dairy free gluten free keto paleo salad dressing salads vegan whole 30

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.


Lemon Pepper Cashew Dressing:

  • 1/2 cup raw cashews
  • juice of large lemon (about 4 tbsp.), plus zest for more flavor
  • 4-5 tbsp. water, depending on how thick you want dressing
  • ½ tbsp. mustard
  • 1 tsp minced garlic
  • 1/2 tsp pepper, or to taste
  • 1/4 tsp salt, or to taste


  • 1 lb. Brussel sprouts, shredded
  • 1 tbsp. olive oil
  • 1 pear, sliced
  • ½ cup pecans, candied*
  • ½ cup pomegranate arils


  • Cut the ends off the brussels sprouts, then cut them in half lengthwise. Thinly slice each brussels sprout crosswise to cut into shreds.
  • In a large skillet on medium heat, cook shredded brussel sprouts in one tablespoon of olive oil, about 10-15 minutes, until lightly browned. Remove from heat.
  • Make your dressing: combine cashews, lemon juice, zest if using, water, mustard, garlic, salt & pepper in the NutraMilk container and process until creamy (approximately 3-4 minutes on Butter Cycle), adding more water if necessary to achieve desired consistency.

  • Toss cooked brussel sprouts with dressing, add pomegranate arils and candied pecans. You can serve warm or cold, enjoy!

*To make candied walnuts: turn oven to 325ºF and line rimmed baking sheet. Toss together 1/2 cup pecans with 1 tbsp. maple syrup, sprinkle with cinnamon and a little salt. Spread in even layer and cook for about 10-15 minutes, stirring every 3-4 minutes.

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