This crunchy and colorful salad is perfect for your Thanksgiving or Christmas table. It showcases fall/winter ingredients like brussels sprouts, cranberries, apples and walnuts. I use crumbled blue cheese, if you’re not a fan goat cheese would also go well with the ingredients in this salad.
AuthorShannon
Mix 3 tbsp olive oil, 2 tbsp white wine vinegar, 1 tsp honey, 1 tsp lemon juice, and 1/4 tsp salt. Set aside.
Add walnut pieces into a large pan over medium heat. Toast for about 5 minutes and remove from heat.
In a large bowl combine 4 cups thinly sliced/shaved brussels sprouts, diced honeycrisp apple, 1 cup pomegranate seeds, 1/2 cups dried cranberries, 1/2 cups toasted walnut pieces, 1/3 cup crumbled blue cheese. Toss with dressing right before serving.
Ingredients
Directions
Mix 3 tbsp olive oil, 2 tbsp white wine vinegar, 1 tsp honey, 1 tsp lemon juice, and 1/4 tsp salt. Set aside.
Add walnut pieces into a large pan over medium heat. Toast for about 5 minutes and remove from heat.
In a large bowl combine 4 cups thinly sliced/shaved brussels sprouts, diced honeycrisp apple, 1 cup pomegranate seeds, 1/2 cups dried cranberries, 1/2 cups toasted walnut pieces, 1/3 cup crumbled blue cheese. Toss with dressing right before serving.
