A Unique Thanksgiving Side Dish
This Thanksgiving, most of our diets will consist of carb-heavy, creamy, and rich foods (I’m looking at you mashed potatoes, mac and cheese, and creamed spinach). While I love all of those things, sometimes it’s nice to break it up a bit with something bright, fresh, and crunchy, like this brussels sprouts salad! This quick and easy salad makes for a satisfying, lighter side that pairs so well with heartier dishes. The juicy tartness of the green apples and pomegranate complement the brussels sprouts wonderfully, and candied pecans add a sweet crunch. We’re tossing everything with a vinaigrette that is subtly sweet and tart thanks to fresh lemon juice. The combination of flavors is unique, and you’ll find you won’t be able to stop eating it!
Why you’ll love it:
Maintains a crunchy texture after dressing, unlike most salads.Takes just 15 minutes to prep.A great way to enjoy brussels sprouts without cooking them. Can be served any time of year, but especially during the fall/winter months.
What You Need
Brussels sprouts salad is full of textures and flavors. Here are a few of the key ingredients in my recipe:
Brussels sprouts. Use fresh brussels sprouts. You’ll want to shred your them so they are thin and easy to bite. You could use a mandolin to do this, but I personally opt to cut them myself, and will detail exactly how I do this below. Hint: a sharp knife is key!Pomegranate arils. I recommend buying a whole pomegranate and removing the arils yourself versus buying the pre-packaged version (they just don’t taste the same — and it’s far more expensive to buy them pre-packaged!). Check the recipe notes for a few ideas on how to remove these easily, and let me know in the comments if you have a different method. Dried cranberries will also work, if you prefer those. Maple syrup. Do NOT use pancake syrup! While I don’t have a preference in my chocolate chip cookies (either works fine there), you need to use pure maple syrup here. Honey will also work.Cheese. I love using feta here for its crumbly texture and salty bite, but you could use goat cheese or gorgonzola instead.
SAM’S TIP: You can also use a food processor to shred your brussels sprouts. Here’s a link to the one I like to use (I use it for pie dough, scones, cobbler, and so many other things!). Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Shave Brussels Sprouts
Shaving the Brussels sprouts is the most time-consuming part of this entire process, but a little patience pays off big time. You have a few options for this process.
How to Make Brussels Sprouts Salad
SAM’S TIP: I love using candied pecans in my brussels sprouts salad for a sweet bite! It’s worth noting that as they sit in the dressing, the candied coating will break down; if this bothers you, you can just toss the pecans in right before serving. Looking for more Thanksgiving sides? Try my cranberry sauce or roasted sweet potatoes! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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