Brussels Sprout Salad with Shallot Dressing
Author: 
 
Ingredients
  • 30-40 brussels sprouts shredded
  • 4 slices bacon chopped
  • 1 cup pomegranate arils
  • ½ cup walnuts
  • ½ cup blue cheese crumbled
  • For the dressing
  • 1 large shallot chopped
  • juice of one orange
  • juice of one lemon
  • ½ tablespoon honey
  • 3 tablespoons Greek yogurt
  • 3-4 tablespoons buttermilk
  • salt and pepper to taste
Instructions
  1. Cook bacon in olive oil until crispy. Set aside on paper towels.
  2. Add Brussels sprouts to same pan used to cook bacon. Cook for about 5 minutes until they get a bit crispy.
  3. Place Brussels sprouts, bacon, blue cheese, walnuts, pomegranate arils in a large bowl.
  4. Mix all ingredients for the dressing in a large bowl with a whisk or you can use a food processor. Season with salt and pepper.
  5. Toss salad ingredients and dressing together.
Notes

I used a mandoline to shred the Brusssels sprouts. You can add more or less buttermilk depending on how thick you like your dressing.


Adapted from Half Baked Harvest

Recipe by at https://erindishes.com/recipe/brussels-pomegranate-seeds/