Chopped Brussels Sprouts Salad with Creamy Shallot Dressing
Total Time
40 minutes
Prep Time
30 mins
Cook Time
10 mins
Rating
4.9 out of 5 stars
(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
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.
Step 5
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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.
