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

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.