Anyone else excited for Monday? It’s a SHORT week, so let’s look at it like we’re already halfway through the week. PLUS we’re all excited to eat copious amounts of amazing food and pretend none of it has calories, right?
My family always tries to add at least one healthy element to our Thanksgiving feast. And when I say at least, I mean we have one and only one green side.
I think last year is when we first started experimenting with shaved brussels sprout salads, and I’ve been addicted since. They’re such a unique twist on salads, and so versatile (as you can see with my spring favorite: Asian Shaved Brussels Sprout Salad).
This one’s here to stay on the menu. Not only are the shaved brussels sprouts the star of the show…
Add to the salad:
…and a tangy, sweet, maple balsamic vinegar dressing
It’s so simple. And don’t we all want a few simple recipes on Thanksgiving? Or life in general, really.
Simple, and bursting with flavor! Between the thinly sliced shallots, sweet pomegranates and pears, and the crunch of the pecans. This dressing is a take on a winter staple around here… a tangy, sweet mix of dijon mustard, garlic, maple syrup, and aged balsamic. Seriously, don’t buy crappy balsamic or this won’t taste nearly as good!
What are your family’s Thanksgiving traditions? I’m a sucker for anything surrounding traditions. We start the morning off with homemade cinnamon rolls, light appetizers a little later, and then the standard brined turkey, and my favorite stuffing in the whole entire world. And of course gravy and mashed potatoes.
Whatever your family’s Thanksgiving traditions are, I hope we can all agree that Winter Balsamic Shaved Brussels Sprouts Salad is now making it’s way in.
Winter Balsamic Shaved Brussels Sprout Salad
- 1-2 garlic cloves minced2 Tablespoons balsamic vinegar1 teaspoon apple cider vinegar1 Tablespoon real maple syrup2 teaspoons dijon mustard2 Tablespoons olive oilSalt and pepper, to taste16 oz. brussels sprouts1 pomegranate, peeled and seeded1/2 cup chopped pecans1 small pear, diced1/2 cup shallot, thinly sliced
- In a small bowl, whisk together garlic, balsamic vinegar, apple cider vinegar, maple syrup, and dijon mustard. Whisk in olive oil until combined. Salt and pepper to taste; set aside.Cut off stem of brussels sprouts and remove any outer leaves. Using a mandoline, food processor, or really good knife skills, thinly slice the brussels sprouts.Toss together shaved brussels sprouts, pomegranate, pecans, pear, and shallot. Toss with dressing immediately before serving.