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!