Do you hear what I hear?! Ring ching greeeeeenz. More greens to mix into your holiday eating menu marathon!
Brussels sprouts are awesome roasted, pan fried and yes, even raw. Their leaves soak up dressing like little sponges of yum and trust me, a couple sprouts go a long way.
Brussels sprouts are filling yall! I think they might expand rice-style in the tum. I am not an expert in their expansion but that feels accurate. Don’t quote me. ¯\_(ツ)_/¯
You can use any of your favorite vinegar-based dressings with this combo, but I loved how the Dijon really brightened the salad up while still keeping things creamy. If you can’t find pomegranate seeds right away, look by the pre-cut fruit or… dare I say it… just ask. I swear grocers are sometimes just messing with us.
FESTIVE BRUSSELS SPROUTS SALAD WITH DIJON HONEY VINAIGRETTE
serves 4 as a side salad
- 1 lb. shaved Brussels sprouts
- 1 shallot, sliced
- 1/4 cup Parmesan cheese, shaved or freshly grated
- 1/4 cup walnuts, chopped
- 1/4 cup pomegranate seeds
dijon honey vinaigrette
- 2 cloves garlic, minced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 tbsp. Dijon mustard (I used coarse ground variety)
- 1 tbsp. apple cider vinegar
- 1 tsp. honey
- 4 tbsp. olive oil
whisk together all ingredients for dressing in the bottom of your salad bowl. add in all ingredients for salad and toss together, letting sit for ~10 minutes before serving so Brussels can absorb dressing!