Chopped Brussels Sprouts Salad with Creamy Shallot Dressing

As seen on

pinch of yum

Total Time

40 minutes

Prep Time

30 mins

Cook Time

10 mins

Rating

(14)

Ingredients

6 servings

30–40 Brussels sprouts (makes about 4 cups shredded)
6 slices bacon
1 cup pomegranate arils
1/3 cup almonds
1/2 cup freshly grated Pecorino Romano cheese
1 shallot, chopped (for the dressing)
Juice of one orange (for the dressing)
Juice of one lemon (for the dressing)
1/2 teaspoon salt (for the dressing)
1 tablespoon honey (for the dressing)
2 tablespoons Greek yogurt (for the dressing)
1/3 cup oil (for the dressing)
Up to 2 tablespoons water (for the dressing)

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Preparation

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Step 1

Fry the bacon over low heat until crispy. Drain on paper towels; crumble and set aside.

Step 2

Shred or slice the Brussels sprouts. Use a mandoline to slice them super thin and then break apart the layers with your hands for a delicate shredded texture.

Step 3

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.

Step 4

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.

Chef’s notes

This salad is a great side for Thanksgiving or Christmas and complements dishes like chicken wild rice soup.

For an added twist, you can incorporate chopped kale into the salad as suggested by a featured comment.

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Skill Level

other

Chopped Brussels Sprouts Salad with Creamy Shallot Dressing

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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