Happy Turkey Day … Got Thanksgiving leftovers?
Hope you are enjoying the day’s celebrations surrounded by family and friends. Are you looking for a last minute dish to bring to the table or a way to transform your Thanksgiving leftovers of turkey? Enjoy this Sweet and Crunchy Brussels sprout salad.
This salad works perfectly as a light and filling meal option. Are Brussels sprouts not your thing? Try slicing them as thinly as you can to use as a base for this salad. The added ingredients combined with the dressing really transforms this into a sweet and crunchy salad you’re sure to enjoy.
Need to make it Quickly
Many stores sell shredded or sliced Brussels sprouts pre-packaged and ready to eat. You can also find ready to eat pomegranate arils, in case you aren’t interested in de-seeding them yourself. Look for these in the refrigerated section of the produce department.
Had Enough of the Turkey
Can’t think of eating another piece of turkey? This recipe works well with chicken too. You can even leave it out and keep the salad vegetarian.
Sweet & Crunchy Brussels Sprout Salad
Dressing Ingredients
- 2½ tablespoons lemon juice (1 lemon)
- 2 tablespoons olive oil
- 2 teaspoons spicy brown mustard
- 2 teaspoons honey
- salt and pepper, to taste
Salad Ingredients
- 1 pound Brussels sprouts (~20 pieces)
- ½ cup pomegranate arils
- 1 apple, peeled and julienned (1 cup)
- 12 ounces cooked turkey or chicken, sliced
- ¼ cup sliced almonds
Directions
- In a small bowl or mason jar, mix together the dressing ingredients. Set aside.
- Trim off the bottom of the Brussels sprouts. Slice in half. Rinse off any dirt, by submerging in water until the water runs clear. Place on a dish towel to dry. Thinly slice the Brussels sprouts (5 cups/12 oz.)
- In a large serving bowl, combine the Brussels sprouts and the salad dressing. Let marinate 3-5 minutes before adding the apple, pomegranate arils and turkey/chicken.
- Before serving, mix in the in the sliced almonds.
Yield ~7 cups of salad
Nutrition per Serving (1 cup): 190 Calories I 7g fat I 17 g carbohydrates I 4g fiber I 19g protein I
