This salad recipe from Half Baked Harvest’s website has become one of my favorite side salads on Thanksgiving. It is so festive and flavorful. Your picky eaters will have no idea they are eating brussels sprouts.
The hardest part of preparing this salad is slicing up the brussels sprouts. If you are pressed for time, pick up the pre-shredded brussels sprouts at Trader Joe’s or Whole Foods. Pouring the warmed vinaigrette on the salad is important to cook the sprouts just a little bit and make them less bitter. You can serve at room temperature.
- 6 cups shredded brussels sprouts (about one 12 ounce bag)
- 1 1/2 cups grated manchego or parmesan cheese
- 1/2 cup toasted hazelnuts or pecans, roughly chopped
- 1 1/2 cups pomegranate arils
- 6 thick cut slices bacon, chopped
- 1/3 cup extra virgin olive oil
- 1 medium shallot, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon apple butter or fig preserves
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh orange zest
- kosher salt and black pepper
- pinch of crushed red pepper flakes
- In a large salad bowl, combine the shredded brussels sprouts, cheese, hazelnuts, and pomegranate arils.
- Cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean.
- To make the vinaigrette. Heat the olive oil in the same skillet used to cook the bacon over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, apple butter, thyme, and orange zest. Season with salt, pepper, and crushed red pepper flakes.
- Pour the vinaigrette over the salad, tossing to combine. Top the salad with bacon. Serve warm or at room temperature.