Is your Thanksgiving menu set? Hopefully it's getting close. We are down to less than 2 weeks and with the way the grocery store shelves have been looking lately, I have fears of fights breaking out over the last package of stuffing mix or can of green beans.
So that menu you're planning...is it more traditional or are you switching it up a bit with some new dishes? A mix of both perhaps? I think most of us fall into that last category. We want all the favorites we look forward to every year (bring on the cranberry sauce, mashed potatoes and green bean casserole) but love to incorporate some new things to try too.
This recipe is one of those that is new, but contains familiar flavors in a new, updated way. If you've never eaten raw Brussels sprouts, it might seem a little strange to you, but I promise they are delicious! We love my Pan Roasted Brussels Sprouts with Bacon, and they make a terrific holiday side dish as well, but for this one, I wanted something a little lighter and fresher.
With the pecans, dried cranberries and golden raisins, this salad really takes on an autumnal flare. The lemony dressing is refreshing and will cleanse your palate after all that heavy Thanksgiving food we love so much!
When using raw Brussels sprouts, you just want to make sure you chop them or shave them as thin as possible. A mandolin works great, but I just use a really sharp chef's knife to achieve the same thing. They are very crunchy, but as the acid in the dressing sets in, they will soften just a bit.
The only downside to this salad, since I believe in complete transparency, is it doesn't work well left over. But I guess in the world of Thanksgiving leftovers, that might not be such a bad thing since the fridge will be overflowing with containers of turkey, stuffing, cranberry sauce and more!
If you're looking for that one new side dish for your holiday this year, I would be so happy if this was it. I love sharing new ideas with all of you and sharing in your holiday memories!
Autumn Brussels Sprout Salad
1 lb. Brussels Sprouts, ends trimmed and thinly sliced, raw
2 red delicious apples, finely chopped
1/2 cup chopped pecans
1/2 cup dried cranberries
1/2 cup golden raisins
1/3 cup shaved Parmesan cheese
1/3 cup olive oil
1 garlic clove, minced
1 TBS lemon juice
2 TBS apple cider vinegar
1 TBS maple syrup
2 tsp. Dijon mustard
Salt and Pepper
In a large bowl mix sprouts, apples, cranberries and golden raisins. In a medium bowl whisk together oil, lemon juice, garlic, vinegar, maple syrup, mustard, salt and pepper until well combined. Pour over salad. Add pecans and mix again. Top with cheese and serve.
Shared at Weekend Potluck
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