Shaved Brussels Sprouts Salad

Shaved Brussels Sprouts Salad

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• Author: Recipe and photo by Leslie Dabney @thevineyardmomliving
• Yield: Serves 4-6 1x

Print Recipe

Description

This recipe can convert anyone into a lover of Brussels sprouts. The pomegranate seeds and almonds add a delicious crunch while the pears and sweetness and the goat cheese a tangy creaminess. This is a perfect side dish for Thanksgiving.

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Ingredients

Units USM Scale 1x2x3x

• 2 pounds Brussels sprouts, halved and thinly sliced
• 1/2 cups pomegranate seeds
• 1 large ripe red pear cored and diced
• 1/2 cup chopped toasted almonds
• 1/2 cup crumbled goat cheese

Vinaigrette

• 1/4 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon each salt and pepper

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Instructions

Whisk together the olive oil, lemon juice, Dijon mustard, honey, salt and pepper in a bowl or shake in a mason jar.

In a large mixing bowl, combine the shaved Brussel sprouts, pomegranate seeds, and diced pears. Pour the dressing over the mixture and toss to coat. Top with almonds and goat cheese. Serve.

Notes

Wine Pairing Suggestions from Livermore Valley: Retzlaff Vineyards 2024 Chardonnay and Sakura 2023 Pinot Blanc.

• Category: Salad

This recipe can convert anyone into a lover of Brussels sprouts. The pomegranate seeds and almonds add a delicious crunch while the pears and goat cheese add sweetness. This is a perfect side dish for Thanksgiving.

Serves 4-6

2 pounds Brusselssprouts,halvedandthinlysliced

1⁄2 cups pomegranate seeds

1 large ripe red pear cored and diced

1⁄2 cup chopped toasted almonds

1⁄2 cup crumbled goat cheese

Vinaigrette

1⁄4 cup extra virgin olive oil

1⁄4 cup lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

1⁄4 teaspoon each salt and pepper

Whisk together the olive oil, lemon juice, Dijon mustard, honey, salt and pepper in a bowl or shake in a mason jar.

In a large mixing bowl, combine the shaved Brussel sprouts, pomegranate seeds, and diced pears. Pour the dressing over the mixture and toss to coat. Top with almonds and goat cheese. Serve.

Wine Pairing Suggestions from Livermore Valley: Retzlaff Vineyards 2024 Chardonnay and Sakura 2023 Pinot Blanc.