Shaved Brussels Sprout Salad with Roasted Shallot Pomegranate Dressing
A flavorful holiday party-worthy salad with a drinkable dressing! I love making big, bountiful salads during the holidays with flavors that stand out amongst the succulent side dishes and savory main course.
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.