Shredded Brussels Sprout Salad with Cranberries is an impressive festive side dish packed with nutrition, flavors and textures! This recipe is in partnership with ALDI.
We’re salading with the best of ’em today!
Because sometimes a gorgeous salad is the highlight of our day. It would be an understatement to say that 2020 has been the ultimate test in adapting to the curveballs that life throws our way. Never in a million years did I think I’d get married in my living room and be pregnant in the height of this craziness!
While we’ve all faced various changes and challenges this year, I have no doubt that we’ll embrace our beloved Thanksgiving celebrations being perhaps a bit more intimate (and distant) than in past years. Health is wealth!
If we have to shovel pumpkin pie in our faces via Zoom, I’m here for it. We will all be more resilient and grateful having lived through these experiences, no doubt.
Onto the veggies! Since I’m always the designated salad lady on Thanksgiving, I thought I’d spice it up and think beyond the greens this year. I love that this Shredded Brussels Sprout Salad is packed with fresh, raw goodies since pretty much everything else on the holiday table is cooked.
Having something crunchy and acidic amidst the sea of beige and often mushy (albeit delicious!) accompaniments is much appreciated. And I’m willing to bet you already have enough stuff in your oven to reheat.
Another thing I love about this festive salad is the cornucopia of flavors and textures. We’ve got rosemary-kissed walnuts, chewy dried cranberries, juicy pomegranate jewels, tangy Parmesan, and crisp Brussels sprouts all married together with a delightfully sweet-tart orange dressing.
ALDI to the rescue!
Now let’s chat shopping. Since prepping for Thanksgiving requires a hefty chunk of time, I’m all about spending as little of that precious resource at the grocery store as possible.
Enter the wonderland that is ALDI. The small footprint of the store and crazy quick, friendly checkout process keeps me coming back every time when I know I need to get in and out.
ALDI has tons of options for all of your holiday entertaining needs, from a wide variety of fresh organic produce to artisan breads, cheeses and frozen essentials. Did I mention the shockingly low prices? That’s the best part!
Ideas for add-ins and substitutions
- Make it dairy-free by omitting the cheese.
- No orange juice? Add lemon juice to taste and more honey to sweeten it!
- Swap out the walnuts for pecans or almonds.
- If Parmesan cheese isn’t your jam, goat cheese or even smoked gouda would be nice. Anything creamy and tangy is fair game.
- Add dried apple chips for more crunch and extra sweetness.
- Make it nut-free by subbing sunflower seeds or pepitas for the walnuts.
How to de-seed a pomegranate
I know…it sounds intimidating. But ever since I discovered the wooden spoon trick, I no longer live in fear of this gorgeous winter fruit!
- Wash the pomegranate and slice it in half. Grab a bowl.
- Stretch it out a bit to help loosen the seeds. Hold the half in your hand, sliced side down over your fingers and whack the top skin with a wooden spoon repeatedly. The seeds should fall right out!
- Check out this video for a closer look.
What to serve with this salad
This salad actually boasts six grams of protein per serving, which is impressive for a side dish if you ask me. You can easily make it a meal by adding tofu, chickpeas, chicken, or shrimp. It makes great lunches since it sits so well in the fridge as the flavors marinate!
You could also serve it alongside other holiday favorites, like:
- Portobello Boats with Rosemary-Lentil Crumble and Balsamic-Apple Glaze
- Instant Pot Mashed Potatoes and Cauliflower
- Healthy Green Bean Casserole
- Sweet Potato Casserole
- Skillet Cornbread
Now TELL ME: what’s your favorite holiday side?!Print
A festive, fresh and colorful shredded Brussels sprout salad bursting with textures and flavors from rosemary dusted walnuts, pomegranate, cranberries, and a delicious orange olive oil dressing. It gets even better as it sits, making it a great base for holidays and lunches!
- 1 1/2 lbs Brussels sprouts, finely shredded or thinly sliced (I used the shredding attachment on the food processor)
- 1 large orange, zested and juiced (1/3 cup juice and 2 tsp zest)
- 1 lemon, juiced (about 3 tbsp)
- 1 tbsp Specially Selected Raw Honey
- 1/4 cup Carlini Extra Virgin Olive Oil
- Fine sea salt, to taste (I used 1 tsp) + lots of freshly ground black pepper
- 1/2 cup Southern Grove Dried Cranberries
- 1 pomegranate, seeded (1/2 cup arils)
- 1/2 cup Emporium Selection Shredded Parmesan (or goat cheese), optional
For the rosemary roasted walnuts:
- 1/2 cup Southern Grove Chopped Walnuts
- 1/2 tsp Stonemill Ground Rosemary Leaves
- 1/4 tsp fine sea salt
- Preheat oven to 350F. Place walnuts on a baking sheet. Spray with cooking spray and sprinkle with rosemary and salt. Toss to combine. Bake for 10 minutes.
- Meanwhile, make dressing by whisking together orange juice and zest, lemon juice, olive oil, honey, salt and pepper in a small bowl.
- Place shredded Brussels sprouts in a large mixing bowl along with pomegranate arils, cranberries, optional parmesan, and baked walnuts (plus all the yummy rosemary and salt leftover on the baking sheet). Add dressing and toss everything together to combine. Taste and adjust seasoning, adding more salt or pepper or lemon juice to taste. The salad will get more flavorful as it sits.
VEGAN: Omit cheese.
STORAGE: Place leftovers in an air-tight container and refrigerate. Salad is best eaten within 4 days.