Shaved Brussels Sprout Salad with Manchego | @naturallyella

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!

Vegetarian Thanksgiving Menu

 

Vegetarian Thanksgiving | @naturallyella

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.

1 review

Shaved Brussels Sprout Salad with Manchego

Preparation 20 mins 2017-11-18T00:20:00+00:00 Serves 4 servings     adjust servings Calories 250 kcal
Shaved Brussels Sprout Salad with Manchego and Pomegranate | @naturallyella

An easy, fall salad that uses raw, shaved Brussels sprouts tossed with pomegranate seeds and a tangy dressing.

Ingredients

  • 1 pound Brussels sprouts
  • 1/2 cup pomegranate seeds
  • 1/2 cup pecan pieces
  • 1/4 cup shaved manchego cheese
  • 1 small shallot minced
  • 2 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Using a food processor attachment or a sharp knife, shred Brussels sprouts.
  2. In a large bowl, combine shredded Brussels sprouts, pomegranate seeds, pecans, manchego, and shallot. Whisk together olive oil, apple cider vinegar, and salt and pepper in a small bowl. Pour dressing over salad and mix to combine. Serve with an extra sprinkle of cheese and pecans if desired.

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Recipe Notes

Recipe Notes

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.

Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 250 kcal Calories from fat
% Daily Value

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

Shaved Brussels Sprout Salad

variations

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.

Shaved Brussels Sprout Salad with Manchego and Pomegranate | @naturallyella