Brussels Sprout Salad with Creamy Shallot Dressing

Photo by Kimberly D.
Adapted from pinchofyum.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from pinchofyum.com

Ingredients

  • 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

  • For the dressing

  • 1

    shallot, chopped

  • juice of one orange

  • juice of one lemon

  • 1/2

    teaspoon salt

  • 1

    tablespoon honey

  • 2

    tablespoons Greek yogurt

  • 1/3

    cup oil

  • up to 2 tablespoons water

Directions

1.Fry the bacon over low heat until crispy. Drain on paper towels; crumble and set aside. 2.Shred or slice the brussels sprouts. I’ve found the absolute best way to do this is with a handy dandy mandoline – slice them super thin and then break the layers apart with your hands. Fluff it up a little and you’ll get a delicate shredded texture. 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. 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.

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