Shredded Brussels Sprout & Pomegranate Salad
Shredded Brussels Sprout & Pomegranate Salad. A sweet and savory salad filled with shredded sprouts, crispy bacon, pomegranate arils, avocado, Parmesan, buttery toasted hazelnuts, & Granola Factory crispy date nut granola. Tossed in a fig balsamic dressing for the perfect post Christmas salad !! Happy Monday guys !!
So I have been wanting to try a Brussels sprout salad for such a long time, seeing that Brussels sprouts are pretty much my favorite veggie. And I kind of wish I shared this salad with you guys before Christmas because it is such a pretty and festive salad. But I just ran out of time, you know?!
But with my two week vacation still in swing and New Years still right around the corner, I am finally catching up on some of the additional holiday season eats that I wanted to bring you guys this year.
This Brussels sprout salad is totally loaded and totally delicious. It’s filled with alllll the shredded sprouts then you’ve got the crispy bacon, the creamy avocado, the buttery toasted hazelnuts, the festive pomegranate arils, the parmesan, and the nice added touch of Granola Factory Date & Nut Granola Mix. The Granola adds the perfect crunch to the salad.
And finally the dressing really drives the whole recipe home. It’s a balsamic fig dressing that is super festive and delicious. The perfectly sweet and savory dressing that this salad needs !!
Happy week between Christmas and New Years guys ! The week where we’re all a little confused and unsure what to do with ourselves. So of course…we cook !!
Ingredients
1/2 pound thick-cut bacon; chopped
4 tablespoons butter
1/2 cup hazelnuts
4 cups shredded brussels sprouts
arils from 1 pomegranate
1 cup shredded parmesan
1 cup Granola Factory Date & Nut granola
1 avocado diced
For the Balsamic Fig Dressing
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon fig jam
1 tablespoon fresh thyme leaves
zest from 1 orange
salt and pepper
Directions
In a medium skillet, add the bacon and fry until crispy. Remove the bacon from the skillet and set aside. In the same skillet, melt the butter for 2 - 3 minutes until browned. Add the hazelnuts and cook until toasted.
In a large bowl, add the Brussels sprouts. Season with salt and pepper. Add the pomegranate arils, parmesan, bacon, hazelnuts, and granola.
In a shaker, add the olive oil, balsamic, fig jam, thyme leaves, and orange zest. Season with salt and pepper and shake vigorously. Pour the dressing over the salad and toss to combine. Serve topped with avocado.
