So this is the part where you ask me if I’m just repeating recipes on you.
And then I answer: ummm, lemme think.
Okay, no, not really, but I still have the taste of this pomegranate wild rice salad in my mouth and dreams of the bacon and brussels sprout salad from, like, years ago in my head, so it’s only natural that this would come along. Basically these two very lovable salads of my Pinch of Yum past met and had a salad-child called Chopped Brussels Sprout Salad with Everything Yummy In The World.
CHOPPED BRUSSELS SPROUTS SALAD WITH CREAMY SHALLOT DRESSING
Prep time:
Cook time:
Total time:
Serves: 6
Recipe Modified from: pinchofyum
Ingredients
- 30-40 brussels sprouts (makes about 4 cups shredded)
- 6 slices gluten free bacon
- 1 cup pomegranate arils
- ⅓ cup almonds
- ½ cup freshly grated Pecorino Romano cheese
- For the dressing
- 1 shallot, chopped
- juice of one orange
- juice of one lemon
- ½ teaspoon salt
- 1 tablespoon honey
- 2 tablespoons Greek yogurt
- ⅓ cup oil
- up to 2 tablespoons water
Instructions
- Fry the bacon over low heat until crispy. Drain on paper towels; crumble and set aside.
- Shred or slice the brussels sprouts. I've found the absolute best way to do this is with a handy dandy mandoline - slice them super thin and then break the layers apart with your hands. Fluff it up a little and you'll get a delicate shredded texture.
- Prep the pomegranate seeds. Place the almonds in a food processor and pulse until finely chopped. Toss the brussels sprouts, bacon crumbles, pomegranate arils, almonds, and cheese together.
- Place all the dressing ingredients in a food processor and pulse until creamy. Add the water as needed for consistency. Toss the salad with the dressing and serve immediately.
Photo Credit: pinchofyum