‘Tis the holiday season! Is it too early to put up a tree and decorate? Typically we decorate after Thanksgiving but I’m ready to get festive! Since I’m still debating decorating the apartment, I decided to decorate with food. Trader Joe’s is currently selling those LARGE stalks of Brussels Sprouts, so I obviously had to buy one. Definitely looked goofy trying to lug that on the bus and avoid running into people. Even if you don’t like Brussels Sprouts raw, I promise you’ll enjoy this Brussels Sprouts Salad!
Brussels sprouts are one of my favorite winter vegetables especially when crispy (click here for my crispy sprouts recipe)! I’ve been to plenty or restaurants with a Brussels Sprouts salad, but I always find it so hard to eat as it’s difficult to chew and swallow. The sprouts at restaurants aren’t crispy, but rather raw and hard to digest in my opinion.
Since it’s the holiday season, the top food items on my lists are pomegranate, cranberries, brie, thyme and candied rosemary (for looks). There are so many meals you can make with these items! I really wanted this salad to have a bunch of colors while also including holiday foods.
This Brussels Sprouts Salad has all the holiday ingredients for your next gathering! Can be served hot or cold!
- 1 Stalk Brussels Sprouts or one large bag
- 3 Tbsp Olive Oil or less (just make sure evenly coated)
- 1/2 tsp Turmeric
- Garlic Salt & Pepper to Taste
- 1/3 cup Olive Oil
- 1 Tbsp Grated Parmesan Cheese
- 1 Tbsp Garlic minced
- Garlic Salt & Pepper to taste
- 1/4 cup Pomegranate more or less based on preference
- 1/4 cup Pistachios more or less based on preference
- 1/4 cup Walnuts more or less based on preference
- Brie or Parmesan cheese I used Brie for a little sweetness
Preheat oven to 350 degrees.
Chop up the Brussels sprouts into tinier slices or quarters. I like to remove the shell on some of the sprouts to get some extra crispy pieces.
Place the sprouts onto a baking sheet and coat with olive oil, garlic salt, pepper, and turmeric (good for inflammation)!
Bake for 30 minutes.
Broil for another 5-10 minutes until semi crispy (but not totally crispy and burnt).
Remove from oven.
Mix all ingredients together in a measuring cup and set aside until sprouts are done.
Place the Brussels Sprouts in a bowl right out of the oven (carefully).
Add in the pomegranate, pistachios, and walnuts.
Pour the dressing over the mix and toss until evenly coated.
Top with Brie or Parmesan cheese as desired.
Serve right away or cold. I personally enjoy this salad warm but it's delicious both ways!
Eat up and tag me in any recipes you make!