Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Throughout the years, I’ve posted dozens of recipes perfect for your Thanksgiving or Friendsgiving celebration, but last year I rounded up my Top 15 Thanksgiving Recipes into one blog post to make planning your Thanksgiving dinner super easy! Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Remove from the heat and toss half of the dressing with the brussels sprouts. https://www.tasteofhome.com/recipes/shaved-brussels-sprout-salad Add the brussels sprouts and saute for 5 minutes. I am just going to say this now. Here you’ll find quick and easy recipes made with fresh ingredients! Twice Baked Rosemary Blue Cheese Mashed Potatoes, Maple Roasted Brussels Sprouts with Apples, Portobello Mushroom & Brussels Sprout Casserole, Cranberry Brussels Sprout Stuffed Acorn Squash. Kosher salt and freshly ground black pepper, Sign up for the Recipe of the Day Newsletter Privacy Policy, Brussels Sprouts Salad with Cranberries & Dijon Dressing. Shaved Brussel Sprout Salad with Honey Dijon Dressing … It’s made up mostly of Brussels Sprouts, with some toasted almonds and Pecorino Romano cheese tossed in. Serve this brussels sprout salad warm or cold as the perfect fall side dish! Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. This tasty Brussels Sprout Salad is simple. All rights reserved. This Shaved Brussel Sprout Salad with Mustard and Parmesan is tossed in a light red wine vinaigrette and makes a delicious, crunchy side dish. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. It’s officially Thanksgiving Week on the blog! Here you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot! Grab the recipe below and stay tuned all week for this fabulous line-up of new Thanksgiving recipes! Add the garlic, red wine vinegar, Dijon, sugar, salt, and pepper to a large bowl and whisk to combine. This year, I’ve got a few new twists on some classic Thanksgiving recipes, starting with this brussels sprout salad, tossed with an easy homemade dijon dressing, pomegranate seeds and pecans. Add all of the ingredients for the honey dijon dressing to a small bowl and whisk together, set aside. Place in a serving bowl and drizzle with the remaining dressing or serve it on the side. One of my favorite weeks of the year because I get to share several new recipes to add to your Thanksgiving feast, while reminiscing about some of my all-time favorite Thanksgiving week recipes! It’s flavorful, colorful and can be served either warm or cold, whatever works best for your Thanksgiving day schedule. Heat the olive oil in a large skillet over medium heat. A couple weeks back, I found myself with an overabundance of Brussels sprouts. Remove from the heat and toss half of the dressing with the brussels sprouts. It’s then finished off with the amazing Honey Lemon Dijon Vinaigrette salad dressing… I can’t believe that I’ve celebrated 7 years of Thanksgivings on the blog! ... dijon mustard and season with salt and pepper to taste (about 1/4 tsp of each). Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Add the pomegranate seeds and candied pecans. Serve this brussels sprout salad as a side for weeknight dinners or Thanksgiving, tossed with dijon dressing, pomegranates & pecans, it's easy & flavorful! Immediately transfer to a cutting board to stop the cooking and roughly chop them. Add the pomegranate seeds and candied pecans. Whisking constantly, slowly drizzle in the olive oil until emulsified. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Easy as that, you have a fabulous side dish that you will want to make over and over again! get new posts delivered right to your inbox! Pour dressing over salad and toss to evenly coat. I’m a sports-loving, coffee-drinking, food blogger, the host of “29 Minute Meals”, a contributing writer for TODAY Food, cookbook author and on-camera food and lifestyle expert! and toss until well combined. Listen. originally published November 6, 2017 — last updated June 8, 2020 // 3 Comments, Posted in: 250+ Easy Dairy Free Recipes, Appetizer, Christmas, Dinner, Egg Free, Gluten Free, Method, Quick & Easy, Recipes, Side Dish Recipes, Thanksgiving, Vegetarian, WB Favorites. Your email address will not be published. Required fields are marked *. Immediately transfer to a cutting board to stop the cooking and roughly chop them. It’s easy enough for weeknight dinners, but elegant enough for Thanksgiving dinner. Heat the olive oil in a large skillet over medium heat. © 2020 Discovery or its subsidiaries and affiliates. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) Brussels Sprout Salad with Dijon Dressing. This salad is on the smaller side, so perfect for a gathering of 6-8 people, but easy to double if you’ve got a larger party coming to Thanksgiving dinner! Add the brussels sprouts and saute for 5 minutes. For more great brussels sprout recipes, check out these 3 favorites! Sprinkle with the … Brussels Sprout Salad Recipe. Brussels Sprout Salad with a Bright Lemon Dressing. Shaved Brussel Sprout Salad with Honey Dijon Dressing is the perfect salad to bring to all your holiday parties for a green addition to any table! Set aside. Place in a serving bowl and drizzle with the remaining dressing or serve it on the side. I’m a sports-loving, coffee-drinking, food blogger, the host of “29 Minute Meals”, cookbook author and on-camera food and lifestyle expert!