Festive Brussels Sprouts Salad with Dijon Honey Vinaigrette


festive brussels sprouts salad dijon honey vinaigrette

Do you hear what I hear?!

Ring ching greeeeeenz. More greens to mix into your holiday eating menu marathon!

Brussels sprouts are awesome roasted, pan fried and yaaas, even raw. Their leaves soak up dressing like little sponges of yum and trust me, a couple sprouts go a long way.

I made this salad alongside the Creamy Thai-Spiced Coconut Cauliflower Soup I posted on Tuesday and the combo will definitely be on a high-frequency rotation, if I do say so myself. And Brussels sprouts are filling yall! I think they might expand rice-style in the tum. I am not an expert in their expansion but that feels accurate. Don't quote me bro. ¯\_(ツ)_/¯

You can use any of your favorite vinegar-based dressings with this combo, but I loved how the Dijon really brightened the salad up while still keeping things creamy. If you can't find pomegranate seeds right away, look by the pre-cut fruit or... dare I say it... just ask. I swear grocers are sometimes just messing with us.

I'm going out of town for the rest of the week & weekend but tune in next week for more goodness ahead! Any recipe requests for the holiday season? Need some rich holiday classics skinnied? Call me beep me ehmmm email/text/post/tag me and I'll see what we can do to savvy it up!

Festive Brussels Sprouts Salad with Dijon Honey Vinaigrette

Prep Time: 10 mins | Cook Time: 0 mins | Serves 4 (as a side salad)

Ingredients
  • 1 lb. Brussels sprouts, washed with outer leaves removed
  • 1 shallot, sliced
  • 1/4 cup Parmesan cheese, shaved or freshly grated
  • 1/4 cup walnuts, chopped
  • 1/4 cup pomegranate seeds (arils) 
dijon honey vinaigrette 
  • 1-2 cloves garlic, minced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3 tbsp. Dijon mustard (I used coarse ground variety)
  • 1 tbsp. apple cider vinegar 
  • 1 tsp. honey
  • 4 tbsp. olive oil
The Steps
  1. Shave Brussels sprouts into bowl: Take each sprout and slice it in half lengthwise, through the core. Place flat side down and slice into thin strips, discarding the bottoms. Place shreds into salad bowl and continue with the rest of the sprouts. 

  2. Add mix-ins: Add in your sliced shallot strands, cheese, chopped walnuts and pomegranate seeds.

  3. Make dressing:  In a small bowl, mix together all ingredients for the dressing excluding the olive oil. Drizzle in oil while whisking to combine dressing ingredients into a smooth consistency.

  4. Toss together with dressing: Add dressing to salad and toss to mix. 
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with @TheSavvySpoon +  #TheSavvySpoon on Instagram!

xoxo
Cay

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