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BRUSSEL & HONEYCRISP SALAD | She Likes Milk

BRUSSEL & HONEYCRISP SALAD

BRUSSEL & HONEYCRISP SALAD

20 mins prepServes 6

Episode 2 of a Thanksgiving recipe series, this Brussel & Honeycrisp Salad comes together with zero oven use and is a bright, fresh addition to your Thanksgiving plate.

6 servings

What you need

apple cider vinegar

2 tbsp apple cider vinegar

salt

1 tsp salt

dijon mustard

1 tbsp dijon mustard

maple syrup

2 ½ tsp maple syrup

white cheddar

⅓ cup white cheddar

brussel sprouts

1 lb brussel sprouts

sunflower seed

1 oz sunflower seed

shallot

bacon

pomegranate seeds

½ cup pomegranate seeds

extra-virgin olive oil

1 tbsp extra-virgin olive oil

salt & pepper

1 tsp salt & pepper

unsalted pistachios

¼ cup unsalted pistachios

red apple

olive oil

1 tbsp olive oil

Checkout experience

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Instructions

1. Prepare your dressing by combining all ingredients in a sealable jar and shake vigorously to emulsify & combine.
2. Add shaved brussel sprouts to a large bowl along with the 1 tbsp of olive oil and tsp of salt. Gently massage the oil and salt into the Brussels until evenly distributed throughout.
3. Add the remaining salad toppings. Add dressing right before serving and toss to evenly coat salad. Enjoy!

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