Save yourself a ton of trouble by prepping and cooking foods such as vegetables, desserts, and baked goods ahead of time. This recipe can be started even a couple of days in advance, or you can make it and eat on it all week.
Brussels Sprout Salad With Pomegranates and Candied Pecans
- 1 pound Brussels sprouts, cleaned and shredded
- 1 cup pomegranate arils
- 2/3 cup chopped candied pecans
- 4 ounces crumbled goat cheese
- 1/4 cup freshly-squeezed orange juice
- 1/4 cup olive oil
- 2 tbsp pomegranate or apple cider vinegar
- pinch of salt and pepper
Toss all of the salad ingredients together in a large bowl until combined.
Whisk all of the vinaigrette ingredients together until combined.
Drizzle the vinaigrette over the salad and serve immediately. If making ahead of time, combine only the Brussels sprouts and vinaigrette, and top with cheese, pecans, and pomegranate right before serving.
TIP: Buy pre-shredded Brussels sprouts in a bag to make the dish even easier.
Story and photo by Paige Rhodes