Who knew I would be ever writing a post about brussel sprouts?! I mean my internal 10 year old self is gagging and has a look of shock and disgust on her face. I believe I have gone the first 20ish years of my life happily without brussel sprouts. But I hear that like every 7 years your taste buds change. Like the year I magically loved yellow mustard. I still love it.
But last year I decided it was time to give these green boogers another try, and failed. I steamed them and they not only looked like boogers, they tasted icky. And I wrote them off again.
A month ago I decided to give it another go. I really wanted to like them. I hear so many wonderful things about them everywhere and how great they are for you...and they are in season now...so why the hell not?
This time I carefully shredded each bulb, opened a pomegranate I had sitting on the counter and drizzled with a raspberry vinaigrette. OH MER GER.... DELICIOUS! I couldn't believe that I not only liked the salad, but ate the whole bowl I made to go with the maple glazed pork tenderloins I made last week! Jake even ate all of his too!
I also tried them roasted and they were a hit!
But let's get back to this salad. It has all of the in season veggies and it's the essence of the Fall to Winter transmission salad thing going on. Not to mention a GREAT side to have on the table at Thanksgiving next week. Wink wink nudge nudge. Just sayin.
Like I keep telling you, don't let temptation get the better of you. Come prepared and you will walk out of Thanksgiving proud of your self. Not slow and guilt but full of ALL THE HEALTHY THINGS!
I plan on making this salad as one of the side dishes to bring to my mom's next week. I am so excited!
1 bag of brussel sprouts,shredded
Seeds from one pomegranate
4 oz of crumbled goat cheese
3 tbs of pumpkin seeds
2 tbs of slivered almonds
Toss brussel sprouts, pomegranate seeds, pumpkin seeds, and almonds in a large bowl
Add goat cheese and serve with favorite dressing. I loved this with raspberry vinaigrette.