With every holiday meal, I love having a salad. It's an easy win, providing a bit of lightness to an otherwise heavy meal. Plus, it can be a fun way to showcase ingredients in a new way. While I love roasted Brussels sprouts, shaving and serving them raw makes for a lovely salad. Add a few classic fall flavors and this shaved Brussels sprout salad can fit with almost any Thanksgiving meal. This salad is also better when made ahead of time, leaving more time closer to the meal!
The vegetarian menu shows my weakness: cream. The pasta dish is the star of the show but the carrots and this Brussels sprout salad balance out the richness. Prep the pasta and salad ahead of time for day-of ease. The full meal includes:
Tea Braised Carrots
Butternut Squash Stuffed Shells
Brussels Sprout Salad with Manchego
Wine Pairing: 2013 Boeger Tempranillo: The wine brings out the earthy, salty manchego flavor. This tempranillo pairs well with slightly bitter flavor of the brussels sprouts and the sweet tartness of the pomegranate. A balanced wine with a balanced salad.
An easy, fall salad that uses raw, shaved Brussels sprouts tossed with pomegranate seeds and a tangy dressing.
Tips & Tricks: This is a great salad to let sit for 30 to 45 minutes before servings. It really lets the flavors meld together.
Stock up: get the pantry ingredients you will need: olive oil, pecans, apple cider vinegar
Nutrition: see the information.
The Brussels sprouts make this salad. If you're playing with variations, keep the Brussels sprouts. The other ingredients add to the flavors but can easily be swapped for what you already have on hand or for items that are easier to find.
VEGAN: To keep the salad vegan, leave out the cheese or swap it for your favorite vegan cheese.
NUTS: Use walnuts instead of pecans, or use roasted sunflower seeds as a nut free alternative.
FRUIT: Can’t find pomegranates? Try this recipe with an alternate fall fruit such as tart apples, pears, or persimmons. Dice them into 1/4 inch pieces and add in place of pomegranate seeds.
Fall isn't complete if I don't eat Brussels on a weekly basis. These small brassicas are best when roasted (in my book) but are also really nice when used raw, braised, or sautéed. I tend to avoid boiling them because they can get smelly rather quickly. A few of my favorite ways to eat Brussels sprouts:
Brussels Sprouts Pasta with Lemon Cream Sauce
Brussels Sprouts and Eggs
Balsamic Roasted Brussels Sprouts with Polenta
Totally love this recipe! Thanks for sharing!
Am totally impressed with your recipes