Ah, the holidays! A time when our homes are filled with the aroma of festive foods, the laughter of loved ones, and the joy of creating something special in the kitchen.
I remember one particular holiday season when I decided to experiment with a salad that would stand out among the heavy, rich dishes we usually indulge in.
It was a spontaneous decision, sparked by the desire to create something fresh, vibrant, and full of flavor—just like the holidays themselves.
That’s how this Brussels Sprout Salad came to be, and now, it’s a staple at our holiday table, loved by everyone from my best friend to my picky little sister!
Ingredients:
- 1 lb Brussels sprouts, shaved
- 6 slices of bacon
- 1/2 cup hazelnuts, roughly chopped (or another nut you prefer)
- 1/2 cup pomegranate arils
- 1/2 cup pumpkin seeds
- 1/2 cup golden raisins
Dressing:
- 1/2 cup olive oil
- 1/4 cup pomegranate juice
- 1 medium-sized roasted shallot
- 2 cloves roasted garlic
- 3 tbsp lemon juice (about 1 lemon)
- 1 tbsp honey
- Salt and pepper to season
Directions:
- Preheat the Oven: Set your oven to 400°F (200°C).
- Prepare the Sheet Pan: Add the bacon, shallots, and garlic to a sheet pan. Drizzle a bit of olive oil over the shallots and garlic to keep them moist and flavorful while they roast.
- Roast: Roast everything for 30 minutes. Check the bacon at the 15-minute mark and then every few minutes after to ensure it doesn’t burn. Remove the bacon when it’s cooked to your preference. But leave the shallots and garlic in for the full 30 minutes—they’ll become beautifully caramelized and add a deep, rich flavor to the dressing.
- Blend the Dressing: Once the shallots and garlic are roasted, add them to a food processor with the rest of the dressing ingredients. Process until smooth, and taste to adjust seasoning if needed.
- Toss the Salad: In a large serving bowl, add the shaved Brussels sprouts, chopped hazelnuts, pomegranate arils, pumpkin seeds, and golden raisins. Drizzle the dressing over the top and toss everything together until evenly coated.
- Serve and Enjoy: Your holiday salad is ready to impress! This dish is perfect as a side or even as a main for those who prefer lighter meals during the holidays.
Recipe Summary:
| Servings | Prep Time | Cook Time | Cuisine | Type of Meal |
|---|---|---|---|---|
| 4-6 | 15 minutes | 30 minutes | Holiday | Salad |
Notes:
- Feel free to play around with the ingredients. This salad is versatile, and you can add or omit ingredients based on your preferences.
- If you’re a fan of sweeter dressings, add an extra drizzle of honey.
This salad is more than just a dish; it’s a memory in the making. I hope it brings as much joy to your holiday table as it does to mine! Happy cooking! 🌟
People Also Ask:
Q: Can I use a different type of nut in this salad?
A: Absolutely! You can swap out hazelnuts for walnuts, almonds, or even pecans. Choose whichever nut you enjoy most or have on hand.
Q: How do I shave Brussels sprouts?
A: You can use a mandoline slicer for thin, even slices, or a sharp knife to finely chop the Brussels sprouts. If you’re short on time, you can also find pre-shaved Brussels sprouts at most grocery stores.
Q: Can I make this salad ahead of time?
A: Yes! You can prepare the salad ingredients and dressing separately and then combine them just before serving. The dressing can be stored in the refrigerator for up to 3 days.
Shaved Brussels Sprout Salad with Roasted Shallot Pomegranate Dressing
Ingredients
- Ingredients:
- 1 lb brussels sprouts shaved
- 6 slices of bacon
- ½ cup hazelnuts roughly chopped (or another nut you prefer)
- ½ cup pomegranate arils
- ½ cup pumpkin seeds
- ½ cup golden raisins
Dressing:
- ½ cup olive oil
- ¼ cup pomegranate juice
- 1 medium-sized roasted shallot
- 2 cloves roasted garlic
- 3 tbsp lemon juice about 1 lemon
- 1 tbsp honey
- salt and pepper to season
Instructions
- Preheat the oven to 400
- Add bacon, shallots, and garlic to a sheet pan, drizzling a bit of olive oil over the shallots and garlic
- Roast for 30 minutes, checking the bacon at 15 minutes and then every few minutes after to ensure it doesn’t burn
- Remove the bacon from the oven when it is cooked to your preference but continue to roast the shallots and garlic for the full 30 minutes
- Once the shallots and garlic have roasted, add them to a food processor with the rest of the dressing ingredients and process until smooth
- Add all of the salad ingredients to a serving bowl and toss with the dressing
- ENJOY!
Notes
- Feel free to play around with the ingredients. This salad is versatile, and you can add or omit ingredients based on your preferences.
- If you’re a fan of sweeter dressings, add an extra drizzle of honey.
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