Shaved Brussel Sprout Salad
If you’re like me and tend to boycott salad this time of year, let this brussel sprout number change your mind. The salad itself only requires four ingredients, and the dressing is super easy to make. I love to double, or triple the dressing and save the extras for later.
The core four ingredients in this salad are, you guessed it : brussel sprouts, pomegranate seeds, hazelnuts, and shaved parmesan. I recommend oven roasting the brussel sprouts for 15-20 minutes to get them very lightly browned and not totally soft, but not super crunchy either. For the pomegranate seeds - you can buy pre-seeded, or seed a pomegranate yourself. I personally loathe seeding pomegranates, and Trader Joe’s sells them pre-seeded.
The salad is accompanied by a great Lemon Thyme Dressing from my gal at Love and Lemons. The thyme in the dressing is subtle, but a great compliment to the dish.
This is the perfect recipe to bring as a side for your next holiday party, or to serve with Christmas dinner.
{Shaved Brussel Sprout Salad}
Serves 4-6
Ingredients:
10 oz shaved (or thinly sliced) brussel sprouts
1/2 cup pomegranate seeds
1/2 cup whole hazlenuts
1/2 cup shaved parmesan
Lemon Thyme Dressing
2 tbs lemon juice
1 garlic clove, minced
1/2 tsp dijon mustard
2 tsp thyme leaves
1/4 cup olive oil
1/4 tsp salt
Directions:
Preheat oven to 375. Bake brussel shavings with dash if olive oil and salt for 15-20 minutes, or until somewhat tender and very lightly browned. Let cool completely. You can speed up this process by refrigerating for a few minutes.
While then brussels are cooling, chop the hazelnuts into bite size pieces, and make the dressing. If you need to de-seed your pomegranate, now’s the time.
Make the dressing by whisking together the lemon juice, olive oil, thyme, garlic, dijon and salt.
In a medium sized bowl, toss together the cooled brussel sprout shavings, chopped hazelnuts, pomegranate seeds, shaved parmesan and lemon thyme dressing.
