Shredded Brussels Sprout Salad

SHREDDED BRUSSELS SPROUT SALAD😍

Thanksgiving may look differently for many of us this year, which means ease and simplicity reign supreme. A dish that requires essentially no cooking, can be made in advance, can be easily made vegan or vegetarian, AND is a flavor bomb? Yeah, this dish has it all. No boring brussels sprouts here, you’re gonna love this at your Thanksgiving table, and let’s be real, for many more dinners to come! Grab the recipe + make ahead tips below!

I hate to be the one who says it, but with the limited oven space you have on Thanksgiving, brussels sprouts shouldn’t take up any of it. Not only is this a side that doesn’t take up any oven space, it doesn’t even need to take up any of your time on Thanksgiving either, as it can be made ahead and tossed together just before serving. Hello simplicity! This dish is a perfect balance between sweet, salty, tangy, with a crunch - all elements of a delicious and definitely not boring salad. The warm shallot vinaigrette can be made up to 5 days in advance, and just softens the brussels sprouts but keeps them crisp for the perfect texture. You’re gonna love this one!

Serves 5-8 as a side.

Ingredients:

For the Shredded Brussel Sprout Salad:

• 10oz shredded brussels sprouts (about 1.5 cups)

• ½ cup loosely packed chopped dates

• ¼ cup chopped hazelnuts or walnuts

• 5 strips bacon, chopped (optional - omit for vegetarians)

• ½ cup feta cheese (optional - omit for vegans)

• ¼ cup dried cranberries or pomegranate seeds

For the Warm Shallot Vinaigrette:

• 2 shallots, minced

• 1 tbsp olive oil or leftover bacon grease

• 2 tbsps dijon mustard

• 2 tbsps honey

• ½ tsp dried thyme

• ¼ cup apple cider vinegar

• ¼ cup olive oil

• Salt and pepper to taste

Directions:

For the Shredded Brussel Sprout Salad with Warm Shallot Vinaigrette:

• If using, cook bacon in a large skillet until crisp, about 5 minutes. Drain on paper towels.

• Wipe out all but 1 tbsp of bacon grease with a paper towel. For a vegetarian option, just use olive oil.

• Add shallots on medium heat and season with salt and pepper. Cook for 5 minutes until soft. Shut off heat, and whisk in the mustard and honey. 

• Add in thyme and apple cider vinegar and whisk until smooth.

• Transfer to a mason jar, add the olive oil, and shake. You can also do this in any air tight container. Taste and season with salt and pepper.

• Assemble the brussel sprouts, chopped dates, chopped walnuts, feta, bacon, and cranberries or pomegranate seeds in a large bowl.

• Just before serving, ensure dressing is warm (if you made it ahead of time, you can microwave for 30-60 seconds). Toss salad with the dressing (pour a little at a time as you will likely not use all of the dressing). Enjoy!