Winter Shaved Brussels Sprout Salad
For a sweet, salty, and crunchy dish- this winter shaved Brussels sprout salad makes a healthy holiday side or a fun weekday lunch!
Prep:
15
minutes
Cook:
5
minutes
TOtal:
20
minutes
Ingredients
- 2 lbs. Brussels sprouts, washed and trimmed
- 3 - 4 Tbsp. bacon grease or olive oil
- Salt and pepper
- 2 large apples, sliced or diced
- 4-6 slices of bacon, crumbled
- 1 c. walnuts, chopped
- 1/2 c. pomegranate seeds
- 1 c. Parmesan flakes
Almond Butter Dressing
- 4 Tbsp. almond butter
- 1 Tbsp. coconut aminos or soy sauce
- 4 Tbsp. water
Instructions
- SHRED THE SPROUTS: Use a knife, food processor, or mandoline to shred the Brussels sprouts.
- OPTIONAL STEP: In a large skillet, heat the bacon grease or olive oil over medium-high heat. Add the Brussels sprouts and sauté for 4-5 minutes. Season with salt and pepper. (Brussels sprouts can be eaten raw)
- ALMOND BUTTER DRESSING: In a small bowl, whisk the almond butter, coconut aminos, and water until a pourable dressing is formed.
- Add Brussels sprouts to individual bowls or plates. Top with apples, bacon, walnuts, pomegranate seeds, and Parmesan. Drizzle with the almond butter dressing.
- Store leftovers (separately) in the fridge; but, enjoy quickly! Best when consumed within 2-3 days.