Serve this brussels sprout salad warm or cold as the perfect fall side dish! It’s easy enough for weeknight dinners, but elegant enough for Thanksgiving dinner.
It’s officially Thanksgiving Week on the blog! 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!
I can’t believe that I’ve celebrated 7 years of Thanksgivings on the blog! 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!
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.
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! It’s flavorful, colorful and can be served either warm or cold, whatever works best for your Thanksgiving day schedule.
Grab the recipe below and stay tuned all week for this fabulous line-up of new Thanksgiving recipes!
- Monday: Brussels Sprout Salad with Dijon Dressing
- Tuesday: Chipotle Cranberry Mango Sauce
- Wednesday: Twice Baked Rosemary Blue Cheese Mashed Potatoes
- Thursday: Slow Cooker Maple Apple Turkey Breast
- Honey Dijon Dressing
- 2 garlic cloves (crushed)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp honey
- ¼ cup Dijon mustard
- ¼ tsp ground ginger
- ¼ tsp kosher salt
- ¼ tsp cracked black pepper
- 1 tbsp olive oil
- 6 cups shaved brussels sprouts
- ¼ cup pomegranate seeds
- ¼ cup candied pecans
Add all of the ingredients for the honey dijon dressing to a small bowl and whisk together, set aside.
Heat the olive oil in a large skillet over medium heat. Add the brussels sprouts and saute for 5 minutes. Remove from the heat and toss half of the dressing with the brussels sprouts. Add the pomegranate seeds and candied pecans. Place in a serving bowl and drizzle with the remaining dressing or serve it on the side.
Easy as that, you have a fabulous side dish that you will want to make over and over again!
For more great brussels sprout recipes, check out these 3 favorites!
- Maple Roasted Brussels Sprouts with Apples
- Portobello Mushroom & Brussels Sprout Casserole
- Cranberry Brussels Sprout Stuffed Acorn Squash
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