Ah Thanksgiving week! I don’t know about you but I love Thanksgiving and all the yummy veggie smells that go along with it. Thanks for joining Tina and me today to celebrate Meatless Monday. I am sure this week will bring out some amazing recipes.
Looking through lots of the comments last week on my 10 favorite Healthy Vegetarian Thanksgiving Sides, I noticed there was a lot of interest in my Brussels Sprouts with Gorgonzola and pecan dish. I thought to myself, why not take these same ingredients and turn them into a salad as well? Great idea huh?! Why limit the Brussels goodness to a warm dish?
I came up with a Shredded Brussels Sprouts salad with dried cranberries, pecans & blue cheese and apple with a poppy seed dressing. It’s light and ever so tasty just perfect for this time of year. I try to eat lighter meals leading up to Thanksgiving because I know I am going to indulge. This salad makes a great satisfying lunch or dinner side. Hope you enjoy!
Shredded Brussels Sprouts seem to be readily available at my local grocery lately but if you cannot find them you can shred them with a food processor or grater. Either pecans or walnuts work well with them. It’s easy to make your own poppy seed dressing in under 5 minutes and you probably have all the ingredients on hand. You can whip up this salad in under 15 minutes tops.
- 6 Cups of shredded Brussels Sprouts
- 3/4 cup dried unsweetened cranberries
- 1/2 cup of chopped walnuts or pecans
- 1/2 cup pepitas
- 3/4 cup blue cheese
- 1 chopped granny smith apple
- For the dressing:
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar or flavored balsamic
- 2 Tbl honey
- 1 Tbl dijon mustard
- 2 Tbl poppy seeds
- Add all salad ingredients to a large bowl and mix to combine.
- In a mason jar, add all dressing ingredients and shake to combine
- Dressing can be made in advance and added before serving