The Pioneer Woman Tasty Kitchen
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Brussels Sprout Salad with Pomegranates and Candied Pecans

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Level: Easy

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Description

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.

Ingredients

  • FOR THE SALAD:
  • 1 pound Brussels Sprouts, Cleaned And Shredded
  • 1 cup Pomegranate Arils
  • ⅔ cups Chopped Candied Pecans
  • 4 ounces, weight Crumbled Goat Cheese
  • FOR THE DRESSING:
  • ¼ cups Freshly Squeezed Orange Juice
  • ¼ cups Olive Oil
  • 2 Tablespoons Pomegranate Vinegar (sub Apple Cider Vinegar If Necessary)
  • Pinch Of Salt And Pepper

Preparation

Toss all of the salad ingredients together in a large bowl until combined.

Whisk all of the vinaigrette ingredients together until combined. Drizzle vinaigrette over the salad and dig in!

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