I have a habit of roasting most veggies that come across my counter in the winter months. I mean, who doesn't love a roasted Brussels sprout or Roasted Green Beans with Roasted Garlic Vinaigrette ;)? But as I was thinking about Thanksgiving and the number of heavy mashes, purees, gratins, and bakes, I wanted to break things ups with a fall-inspired salad. Like my green beans, this only gets better with a little time in the fridge, making it ideal for those who like to get ahead. Think of it as a coleslaw, but better. No mayo, just olive oil, and it has a ton of festive add-ins that make it holiday-worthy. Add a sturdy grain like farro or wheat berries, and some chickpeas and it can also be your go-to lunch salad.
Shaving the Brussels sprouts makes them feather-light and a bit wispy, which I love, but it does take a little time to trim them all down. I used a v-slicer (a cheapo mandoline) for some and a knife for others. Turn on the radio or a favorite TV show, and next you thing you know, you have a delicious fall salad. Just don't tell the Brussels sprouts haters what it is until after they tell you how yummy it is.
If you are making this ahead of time, add the almonds right before serving so you don't lose the crunch. I say apple is optional here, and if you plan to use it, it adds fantastic crispness. Just be sure to toss with a little lemon juice or add close to serving to prevent browning.
Brussels Sprouts Slaw with Pomegranate, Dried Cranberries, and Almonds
1 pound Brussels sprouts, thinly sliced
Generous pinch of salt
2 teaspoons Dijon mustard
2 teaspoons maple syrup
2 tablespoons lemon juice or apple cider vinegar
¼ cup extra-virgin olive oil
Salt and pepper, to taste
½ cup dried cranberries, chopped
½ cup almonds, toasted and chopped
½ pomegranate, seeded
1 small apple, finely chopped (optional, but delicious!)
Place sliced Brussels sprouts in a bowl. Mix mustard, maple syrup, vinegar, and pinch of salt in a bowl. Slowly whisk in olive oil until emulsified. Drizzle dressing over Brussels sprouts and mix well to coat. Add cranberries, almonds, pomegranate seeds (and apple, if using!), and toss to combine. Season to taste with salt and pepper. Can be made ahead of time; it tastes even better the next day! Just wait to add the almonds (and apple) until immediately before serving. Serves 4-5.
