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
Ingredients
- For the Salad
-
1 pound
brussels sprouts, cleaned and shredded
-
1 cup
pomegranate arils
-
2/3 cup
chopped candied pecans
-
4 ounces
crumbled goat cheese
- Pomegranate-Orange Vinaigrette
-
1/4 cup
freshly-squeezed orange juice
-
1/4 cup
olive oil
-
2 tablespoons
pomegranate vinegar (sub apple cider vinegar if necessary)
-
pinch of salt and pepper
Directions
-
Toss all of the salad ingredients together in a large bowl until combined.
-
Whisk all of the vinaigrette ingredients together until combined.
See what other Food52ers are saying.