No Reviews
You must be logged in to post a review.
Brussels Sprout Salad with Pomegranates and Candied Pecans
x
Print Options
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!
Related Recipes
Prep: Cook:
Serves: 1 Level: Easy
Prep: Cook:
Serves: 5 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.