Author Notes: If you don’t know what you’re bringing to Thanksgiving, I’ve got you covered with this Brussels Sprout Salad With Pomegranates and Candied Pecans. —Paige
For the Salad
pound brussels sprouts, cleaned and shredded
cup pomegranate arils
cup chopped candied pecans
ounces crumbled goat cheese
cup freshly-squeezed orange juice
cup olive oil
tablespoons pomegranate vinegar (sub apple cider vinegar if necessary)
pinch of salt and pepper
- Toss all of the salad ingredients together in a large bowl until combined.
- Whisk all of the vinaigrette ingredients together until combined.