I want to arm you with a few tasty recipes for the big day. This is the first of several holiday dishes I will share with you in the coming weeks.
Thanksgiving is often a pretty heavy meal with mashed potatoes, gratins, gravy, creamed dishes and lots of desserts. Let’s lighten things up a little to balance out Thanksgiving dinner.
This is a different way to enjoy Brussels Sprouts. Finely shredded and softened with extra virgin olive oil and lemon juice- this is a crunchy and refreshing salad. If you really aren’t down with Brussels Sprouts you could swap it out with shredded kale.
I quite like it though.
This salad can be prepped ahead of time and assembled right before the meal. What more c0uld you ask for on a busy cooking day?
AND I have an super easy trick to get those seeds out. Slice the pomegranate in half and over a bowl and hit the back of the pomegranate with a wooden spoon. Those little suckers just pop right out. It’s brilliant. And a little messy. Please don’t wear a brand new white shirt while doing this.
I used a Cutie or a tangelo in this recipe because they are very sweet. It balances out the more earthy sprout and the acidic lemon.
I hope you and your enjoy this salad on Thanksgiving. Be sure to check out these holiday recipes too:
and these Spiced Cashews with Rosemary
- 1 lb brussels sprouts, trimmed and sliced very thinly
- 1/4 cup thinly sliced red onion
- 1/4 cup extra virgin olive oil
- 3 tbsp freshly squeezed lemon juice
- 1/2 tsp sea salt
- pinch or two of pepper
- 1 pomegranate, de-seeded
- 2 tangelos or cuties, peeled, segmented and cut in half
- grated parmesan, about 1/8-1/4 cup
On a large platter or bowl, add the shredded brussels sprouts and red onion. In a mason jar, add the olive oil, lemon juice, salt and pepper and shake well. Pour over the salad and mix. Add the pomegranate seeds, tangelo segments and the grated parmesan cheese. Gently toss and serve.
Adapted from Sunset Magazine
*You can prep this salad the day before and then put it all together right before the big meal.