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A tart and savory shaved brussel sprout salad made with fresh ingredients and a homemade lemon-honey vinaigrette. It makes a wonderful Thanksgiving salad!
In the U.S. Thanksgiving is tomorrow and it’s a day usually filled family, food, and warm feelings. The tables are spread with ham or turkey and more side dishes than your tummy can handle.
For most of us, that means heavy food filled with bread, starchy vegetables, and sugary desserts.
I don’t know about you, but I need something fresh and crunchy to cut through the hefty flavors. This year, Kim decided to try a shaved Brussel sprout salad inspired by Southern Living Christmas Cookbook (Oxmoor House Publishing, 2015).
This little Thanksgiving side salad is savory and tart. Fortunately, the pomegranate seeds and Granny Smith apples add just enough sugar to counter the sourness and make it delicious.
In fact, we’re going to be serving this dish tomorrow to our family. Given there’s a nationwide Romaine lettuce recall, it’s the perfect alternative for our table.
Now, let’s get this recipe rolling.
Shave Brussel Sprout Salad Instructions:
The salad has a couple of steps, so I’m going to break it down into sections for you. We’ll start with the salad itself, then move on to the vinaigrette, and finally, the garnishes.
First, begin by cooking your bacon on the stove in a skillet over medium-low heat.
I wouldn’t recommend using microwave bacon because the recipe calls for you to save 2 tablespoons of bacon grease for the dressing.
When the bacon is done, chop or crumble it up and set it aside for now. Next, clean, wash, and trim the ends off your Brussels sprouts, being sure to remove any loose leaves.
At this point, you can either use your knife skills or a mandolin to thinly slice the sprouts. Alternatively, if you have a food processor with a slicing attachment, use that to shave the Brussels sprouts.
After that, use a small skillet over low heat to toast the walnuts for 3-5 minutes. Be very careful to only toast them long enough to bring out the oils, don’t burn them.
Give them a quick chop and set them aside.
After that, thinly slice the red onion using a knife, mandolin, or the handy food processor shortcut. Set the sliced onion aside.
Once the onions are taken care of, wash, core, and slice the Granny Smith apples. Guess what, use the same methods and set them aside.
Last, in large mixing bowl, toss together the sprouts, onions, bacon, apples, and walnuts.
Honey Lemon Vinaigrette Instructions:
First, in a mixing bowl or a container that can be sealed, combine the lemon juice, lemon zest, honey, thyme, minced garlic, salt, and pepper.
Next, add the bacon grease and olive oil and use a whisk to mix the ingredients together. On the other hand, you could also seal the container and give it a good shake.
Last, when you are ready to serve the salad, slowly drizzle the dressing over the Brussel sprouts mixture and toss the ingredients to mix.
Once again, when you’re ready to serve the dish and it’s been dressed, sprinkle the shaved Parmesan cheese and pomegranate seeds over the salad.
If you want, you could go ahead and portion out the servings and then sprinkle each individual bowl with the toppings. It’s up to you.
See below for additional helpful tips to create your shaved Brussels sprout salad.
So, if you’re pressed for time (and who isn’t these days), you can make the salad a day in advance. However, do not dress it until it’s time to serve the dish.
Otherwise, it will get soggy sitting in your fridge overnight. Again, if time is an issue, feel free to use a store-bought dressing.
I would recommend a vinaigrette like raspberry or another fruit flavored variety. But, I’d stay aware from cream based dressings like Cesar or Ranch.
I just don’t think it would work the flavor of the sprouts. With that being said, if you do use one and it works, let us know in the comments.
Feel free to use the food processor method to slice the sprouts, apples, and onions. Don’t worry about cleaning out the processor between ingredients, it shouldn’t hurt anything to let them sit together while working on the rest of the recipe.
In regards to toasting the walnuts, one way to tell they are ready is to pay attention to the smell. The oils in the nut give off a unique aroma and once it hits your nostrils the walnuts should be done in 30-60 seconds.
Pull them early if you’re worried about ruining them. It’s better to be safe than sorry.
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- 8 Slices Bacon, (cooked and crumbled)
- 2 Lbs Brussels sprouts, (thinly shaved/sliced)
- 1 Cup Red Onion, (thinly sliced)
- 2 Cups Granny Smith Apples, (thinly sliced)
- 1/2 Cup Toasted Walnuts, (chopped)
Lemon Honey Vinairette
- 2 Tablespoons Lemon Zest
- 2 Tablespoon Lemon Juice, (fresh)
- 2 Tablespoon Honey
- 2 Teaspoons Fresh Thyme
- 2 Cloves Garlic, (minced)
- 1 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 2 Tablespoons Bacon Grease, (reserved from bacon)
- 6 Tablespoons Olive Oil
- 1/2 Cup Shaved Parmesan Cheese
- 1/2 Cup Pomegranate Seeds
- First, cook the bacon in a skillet over medium-low heat. Be sure to save the grease. Chop the bacon and set it aside.
- Next, wash and trim the ends of the sprouts, removing any loose leaves. Use a food processor with a slicing attachment or a mandolin to shave the sprouts. Place them in a large mixing bowl.
- After that, in a small skillet over low heat, toast the walnuts for 3-5 minutes. Don't let them burn!
- Now, thinly slice the onions and set them aside.
- Then, wash, core, and slice the Granny Smith apples using a knife or mandolin and set them aside.
- Last, add the bacon, walnuts, apples, and onions to the Brussels sprouts. Toss everything together to combine the salad.
- First, in a medium bowl or sealable container add the lemon juice, lemon zest, honey, thyme, garlic, salt, and pepper. Use a whisk to combine the ingredients or seal the container and give it a good shake.
- Next, slowly add the bacon grease and olive oil to the honey mixture. Once again, use the whisk or shaking method to combine the dressing.
- Last, once you're ready to serve the salad, drizzle it with the dressing and toss the salad to coat the sprouts.
- When you're serving the salad sprinkle the shaved Parmesan and seeds over the whole dish.
The calories listed are an approximation based on the ingredients and serving size of 1-cup. Actual calories will vary. The Brussel Sprout salad can be stored in your fridge for up to 2-days in a sealed container.
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Nutrition Information:Yield: 10 Serving Size: 0.5 Cup
Amount Per Serving: Calories: 311Total Fat: 23gSaturated Fat: 5gUnsaturated Fat: 0gCholesterol: 17mgSodium: 457mgCarbohydrates: 19gFiber: 5gSugar: 10gProtein: 8g