Brussels sprouts and pomegranate come together in this fresh take on a classic Thanksgiving side dish.
Thanksgiving is just around the corner. It’s sitting there waving its hand at you like you’re supposed to recognize an old friend in a crowd of people. Only, you’re ducking behind the nearest obstacle and pretending you don’t see it.
If your family is anything like mine, you have multiple dinners to attend because all of the extended relatives like to get together and socialize for the holidays. Logistically, this simply can’t happen on Thanksgiving Day. Aunt Martha can’t be squeezing cheeks at the same time as Aunt Gertrude from the other side of your lineage unless someone wants to rent a banquet hall and cater the affair. No, we’re going to drag out the holiday season and milk it for everything it’s got. So we are playing host to our first Thanksgiving this Sunday. Eep!
Thanksgiving meals can be tricky. You have to plan burner space and oven timing to make sure all the food gets done and stays warm so it can be served together. With limited resources, this dance can get a bit frantic, and if you’re organizing a potluck where people show up and need things to finish roasting, or the onion topping of the green bean casserole just needs some “crisping up” before serving, well, it can get downright hairy.
This salad, with its fresh Brussels sprouts, requires no waltzing around the stove. It can be prepped the night before, tossed together on the spot, and served as-is. The shaved sprouts give it an almost coleslaw-like quality, and it sings with holiday spirit with twinkling pomegranate arils dotted throughout. It’ll make a wonderful addition to any holiday meal, and it frees up a back burner for that signature dish that just can’t be missed.
Pomegranate and Shaved Brussels Sprouts Salad
Prep Time: 20 Minutes
- 3 cups shaved Brussels sprouts (thinly sliced by hand or on a mandolin)
- 1/2 cup pomegranate arils
- 1 shallot, thinly sliced
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon lemon zest
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- Salt and pepper
- 2 tablespoons grated Romano or Parmesan cheese
- In a large bowl, combine the Brussels sprouts, pomegranate and shallot.
- In a smaller bowl or a jar, mix together the lemon juice, zest, honey, Dijon and olive oil. Season with salt and pepper to taste.
- Toss the Brussels sprouts and pomegranates with the dressing. Top with the grated cheese and serve.
Makes 4 servings.
Photo credit: Shaina Olmanson