In our family, the concept of “salad” on Thanksgiving is a bit controversial. Some (looking at you Nana) will say that salad is a waste of a dish and it’s all about the decadence. The rest of us feel like a good salad can mix things up and give us a little break from the decadence, which ultimately allows us to enjoy those dishes even more. When choosing a salad for our Thanksgiving Menu, we knew that we wanted it to be crunchy and citrusy to really contrast the hearty dishes like stuffing and mashed potatoes. We know that shaving brussels sprouts can be a pain, but we usually do this the day before and speed things up by using a mandolin or a food processor. Getting the sprouts shaved really thin helps break them down so that they are a bit easier to eat raw. We have kept this salad intentionally simple; just a few ingredients to brighten up an otherwise very decadent dinner menu.
Shaved Brussels Sprout Salad with Lemon Vinaigrette
A zesty, crunchy salad to brighten up any menu.
- 2 lbs whole Brussels sprouts, stem removed and shaved as thin as possible
- 1 pomegranate, seeds removed
- 3/4 cup toasted and chopped pecans
- 3 lemons, zest and juice
- 3 tbs honey
- 2 cloves garlic, minced
- 2 tsp Dijon mustard
- 1/2 cup olive oil
- salt and pepper to taste
- Put the shaved sprouts into a colander and rinse really well with water, tossing to remove any excess dirt. Set aside to let drain.
- Make the dressing by whisking the lemons, honey, garlic, and mustard together in a small bowl. Add the olive oil in a steady stream and whisk thoroughly to combine. Season to taste with salt and pepper.
- Assemble the salad by combining the Brussels sprouts, pomegranate, pecans, and dressing in serving bowl. Toss to combine. The salad can sit for up to two hours before serving if you want to prepare it in advance.