Brussels Sprouts Salad Wreath
December 16, 2021
Laura

Holiday dinners are always a welcome indulgence, but sometimes it’s nice to have a fresh, crisp something to bite in between the stuffing, gravy, potatoes, rolls and all the other good stuff. I don’t like Brussels sprouts cooked, but I love them raw in salads, and this festive recipe is a zippy, healthy side dish.

I’m going to keep this post short since I’m so behind on Christmas, and I just bought 60 pounds of Russet potatoes as they were on sale for 19 cents a pound, and 37 pounds of onions for 27 cents a pound. Stay tuned for my adventures with all of these spuds and onions – going to be conducting some experiments and reporting back. I was about to publish this post and I also remembered the 20 pounds of mushrooms and pumpkins I just processed too . . . No wonder I’m stressed for time with Christmas.

This is a great make-ahead dish. Because Brussels sprouts are so hardy, I mix them with the dressing and let sit overnight, and form the wreath before dinner. This not only saves time, but gives the Brussels sprouts a chance to accept the dressing’s flavor. Unlike other lettuce salads, this will keep as leftovers without the concern of wilting. If you try this, post a picture on Preserved Home’s Facebook page. Merry Christmas!

Brussels Sprouts Holiday Wreath Salad
2 TBSP fresh lemon juice
1 TBSP Dijon mustard
3 1/2 TBSP olive oil
1/2 Tablespoon minced shallot
1/2 tsp finely grated garlic
1/4 teaspoon salt or to taste
1 pound of Brussels sprouts, shredded
1/3 cup finely grated pecorino cheese
Pomegranate seeds
2 TBSP sliced almonds, lightly toasted
Mix lemon juice through salt and combine well. Add shredded Brussels sprouts and cheese. Toss to incorporate. Toast sliced almonds in a pan on low just until brown. Shape vegetable mixture into a wreath shape, and decorate with pomegranate seeds and almonds.

 

3 Comments

  1. Leanne Knight

    Oooo…I can’t wait to try this. I just bought brussel sprouts!!

    Reply
  2. Jenny

    Very pretty!

    Reply
    • Laura

      Thank you!

      Reply

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