If you don’t know what you’re bringing to Thanksgiving, I’ve got you covered with this Brussels Sprout Salad With Pomegranates and Candied Pecans.
We’re one week out from Thanksgiving! Woo hoo! If you still don’t know what your menu is going to look like, I’ve got you covered. First off, I bring you a brand new recipe, this Brussels Sprout Salad With Pomegranates and Candied Pecans. It’s a welcome light side dish among all of the brown starchy dishes that you’re used to on Thanksgiving. Second, I’m going to list all of the Thanksgiving related recipes on the site in a separate post so that you have everything you need in one place. Except for the turkey, you already have that covered, right? Keep an eye out for that Thanksgiving round-up coming this weekend!
Brussels Sprout Salad With Pomegranates and Candied Pecans + Thanksgiving Roundup
Author:
Prep time:
Total time:
Serves: 4-6 servings
Ingredients
- [b]For the Salad
- [/b]1 pound brussels sprouts, cleaned and shredded
- 1 cup pomegranate arils
- 2/3 cup chopped candied pecans
- 4 oz crumbled goat cheese
- [b]Pomegranate-Orange Vinaigrette[/b]
- 1/4 cup freshly-squeezed orange juice
- 1/4 cup olive oil
- 2 tablespoons pomegranate vinegar (sub apple cider vinegar if necessary)
- pinch of salt and pepper
Instructions
- Toss all of the salad ingredients together in a large bowl until combined.
- Whisk all of the vinaigrette ingredients together until combined.
- Drizzle the vinaigrette over the salad and dig in!
Notes
To shred Brussels sprouts, trim off the root end, cut them in half and thinly slice. OR you can be lazy like me and buy them pre-shredded at Trader Joes! ??[br][br]I also buy pomegranate vinegar at Trader Joes, but you could easily use another vinegar you have on hand![br][br]If you want to make your pecans, you can use the recipe for Spiced Pecans in this post https://www.mymoderncookery.com/cranberry-brie-crescent-wreath/
kiara
Tuesday 12th of September 2017
You have inspired me and my daughter to start a raw diet. Beautiful website!