There’s nothing quite like eating and gathering with your friends and family during the holidays. Candlelit dinners, festive drinks, delicious food, and festive spirits simply makes it the most magical time of the entire year. Now that we can get our hands on winter produce, it is time to get playful with our side dishes! The possibilities are truly endless with winter produce. This vibrant brussel sprout salad is the perfect side to serve to your guests.
- Pomegranate Seeds
- Blue Cheese
- Green Apples
- Pecans
Salad Making Tips!
- This recipe calls for green apples, but feel free to use your favorite type of apples.
- If you aren’t the biggest fan of blue cheese, parmesan or goat cheese work great.
- Make sure to use pure maple syrup for the pecans.
- Use a mandoline or a food processor to make shredding the sprouts easier.
How to Make it!
The first thing you are going to want to start with are the glazed pecans. These are so delicious and are perfect for adding a little crunch to your salads. For this recipe, 1 cup of pecans is perfectly enough. In a medium skillet over low to medium heat, go ahead and add the pecans. Toast them, making sure to toss them every few minutes to ensure they are toasted on all sides! Add 2 tablespoons of maple syrup and a dash of salt and continue to mix them around for another 2 minutes. When they’re done, spread them out on a sheet pan with parchment paper and allow them to cool down.
Shred the brussel sprouts by either finely chopping them or using a mandolin. Chop the fennel into U shape slices and toss them both into a bowl with 2 tablespoons of olive oil and salt and pepper. Spread the veggies onto a baking sheet and roast them for 15 minutes until they are tender!
While you are waiting for them to finish roasting, slice up the apples, and get started on the balsamic reduction glaze. All you have to do is combine the balsamic vinegar, honey, and orange juice into a medium saucepan. Bring the mixture to a boil at medium heat, reduce to a simmer and whisk as you go. The mixture will reduce by half and you’ll notice it start to thicken after 15 minutes. Remove from the heat and let it cool down. Combine the brussel sprouts and fennel, in a large bowl, add in 1 cup of arugula and toss with the balsamic glaze. Garnish with pecans, green apple slices, pomegranate seeds, and blue cheese.
Shaved Brussel Sprout Winter Salad
This crunchy vibrant salad will add a pop of color and texture to your holiday feast! The tangy dressing and pomegranate seeds add a complex flavor and crunch to your side salad!
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
For the burger
- 1 cup pecans
- 2 tablespoons maple syrup
- 3.5 cups brussel sprouts- shaved
- 1 fennel bulb sliced thinly Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup balsamic vinegar
- 2 teaspoons raw honey
- 1/4 cup fresh squeezed orange juice (about 1.5 oranges)
- 1/2 cup pomegranate seeds (one pomegranate) 1/4 cup blue cheese
- 1 green apple sliced thinly
- 1 cup arugula
Preparing the spices
Preheat the oven to 450 degrees.
In a medium skillet over low to medium heat, add the pecans. Toast them, making sure to toss them every few minutes to ensure they are toasted on all sides!
Add 2 tablespoons of maple syrup and a dash of salt and continue to mix them around for another 2 minutes. When they’re done, spread them out on a sheet pan with parchment paper and allow them to cool down.
Shred the brussel sprouts by either finely chopping them or using a mandolin.
Chop the fennel into U shape slices and toss them both into a bowl with 2 tablespoons of olive oil and salt and pepper.
Spread the veggies onto a baking sheet and roast them for 15 minutes until they are tender!
While you are waiting for them to finish roasting, slice up the apples, and get started on the balsamic reduction glaze. Combine the balsamic vinegar, honey, and orange juice into a medium saucepan. Bring the mixture to a boil at medium heat, reduce to a simmer and whisk as you go. The mixture will reduce by half and you’ll notice it start to thicken after 15 minutes. Remove from the heat and let it cool down.
Combine the brussel sprouts and fennel, in a large bowl, add in 1 cup of arugula and toss with the balsamic glaze. Garnish with pecans, green apple slices, pomegranate seeds, and blue cheese.
