So this is the part where you ask me if I’m just repeating recipes on you.
And then I answer: ummm, lemme think.
Okay, no, not really, but I still have the taste of this pomegranate wild rice salad in my mouth and dreams of the bacon and brussels sprout salad from, like, years ago in my head, so it’s only natural that this would come along. Basically these two very lovable salads of my Pinch of Yum past met and had a salad-child called Chopped Brussels Sprout Salad with Everything Yummy In The World.
i.e. pomegranates (♥), almonds, bacon, Pecorino Romano cheese, and creamy honey shallot dressing with fresh orange and lemon juice. 99% sure I just drooled as I wrote that.
Coincidence that this is in time for Thanksgiving? Negative.
I know I already talked about how I am bringing the corn pudding this year like a good Midwestern wife, but I forgot to tell you that I’m also bringing the brussels sprout salad. Seriously, who am I? I’m in that sweet spot where I don’t have to host yet and I don’t have to make the turkey because my mom rocks it for all of us, and so Thanksgiving sides are my thing. And I love a good side at Thanksgiving.
In case you’re interested, this is how cool Brussels sprouts look when you shred/chop/shave/mandoline them into thin little perfect pieces and wash them in a big blue bowl of water. I almost can’t stand to think of eating them any other way.
This is not just me puffing out my feathers here, except only a little, but EVERYONE in my family likes this. Er, I know for-surely for-surely they’re going to like it because they all polished off the bacon and brussels sprout salad that I brought a few years ago to some holiday feast. It perfectly compliments whatever you’re having as a main dish including our holiday family favorite: chicken wild rice soup.
Hey btw. I did not intend for this post to be a link landmine when I first started writing, but, FOOD.
The win-win of this situation is that this is a salad made for holidays because it’s completely festive-ish, but it also makes for a great weeknight meal being that it comes together in a snap and packs a ton of nutrition. And/or just because it’s delicious and you want to.
- 30-40 brussels sprouts (makes about 4 cups shredded)
- 6 slices bacon
- 1 cup pomegranate arils
- ⅓ cup almonds
- ½ cup freshly grated Pecorino Romano cheese
- 1 shallot, chopped
- juice of one orange
- juice of one lemon
- ½ teaspoon salt
- 1 tablespoon honey
- 2 tablespoons Greek yogurt
- ⅓ cup oil
- up to 2 tablespoons water
- Fry the bacon over low heat until crispy. Drain on paper towels; crumble and set aside.
- Shred or slice the brussels sprouts. I’ve found the absolute best way to do this is with a handy dandy mandoline – slice them super thin and then break the layers apart with your hands. Fluff it up a little and you’ll get a delicate shredded texture.
- Prep the pomegranate seeds. Place the almonds in a food processor and pulse until finely chopped. Toss the brussels sprouts, bacon crumbles, pomegranate arils, almonds, and cheese together.
- Place all the dressing ingredients in a food processor and pulse until creamy. Add the water as needed for consistency. Toss the salad with the dressing and serve immediately.