Description
This salad hits all the right notes. It’s light, refreshing and packed with all those festive feel-good flavors!
Ingredients
Scale
Salad
- bag of raw Brussels sprouts, ends removed + thinly sliced
- 1 Granny Smith apple, thinly sliced
- pomegranate seeds
- 1/2 c. pecans, roughly chopped
- 2 c. baby arugula
- sea salt + ground pepper to taste
Basic Balsamic Vinaigrette
- 1/2 c. balsamic vinegar
- 1/2 c. extra virgin olive oil
- pinch of salt
- pinch of pepper
- 1 tbs. honey
- 1 tbs. dijon mustard
Instructions
For the salad
- Add a thick layer of arugula to the bottom of a large glass bowl. You’ll want this to act as a bed for the rest of the salad ingredients.
- Next, top the arugula layer with Brussels sprouts and apple slices. Make sure to spread them out evenly so there’s a little bit of each in every serving.
- Sprinkle the pomegranate seeds and pecan pieces all over. Definitely don’t skimp on these–the more the merrier.
- Season the salad with a little bit of freshly ground pepper and sea salt.
For the vinaigrette
- Put all the ingredients in a jar that closes tightly with a lid (a mason jar works great!). Vigorously shake the jar for 30 seconds or until the vinaigrette becomes emulsified.
- Wait to pour the vinaigrette over the salad until just before serving, and store extra dressing in the sealed mason jar for up to a week.
Notes
- Psst! Candied pecans would make this salad extra special. You can find them pre-made at the grocery store, or you can simply roast your own. Trisha Yearwood via Food Network has a really great recipe.
Keywords: brussels sprouts, brussels sprout salad, fall recipe, thanksgiving side, holiday side dish, holiday side