Shaved Brussel Sprout Salad filled with apples, pomegranate, candied pecans, and white cheddar cheese then tossed with a light Lemon Vinaigrette. This Brussel Sprout Salad is the perfect side dish for the holidays!
Are you believing God for something big right now?
The older I get the more I realize how easy it is to allow doubt to creep. We take past experiences, failures, disappointments and then play them on “repeat” in our head so when it is time to believe in faith or settle into doubt we usually chose the later.
Well, not any more. Not for me. A couple weeks ago at a women’s gathering called Revive I chose to place my feet firmly in faith and hope. Not letting the things of the past dictate my future!
It has been a game changer for me. I think that is part of the reason my JOY and PEACE tank has been filled up. When I finally chose to live in joy and peace instead of doubt, my heart softened towards the Lord and I began hearing his voice again.
I KNOW that God has been speaking to me a lot through music. There is something so healing to our souls about music. This morning on my drive to drop Cason off this song came on.
Your hand will guide my every way
Will I receive the words You say
Every moment of every day
Even when I cannot see
Well because this broken road
Prepares Your will for me
You’ve been so faithful for all my years
With one breath You make me new
Your grace covers all I do
Even when I cannot see
Well because this broken road
Prepares Your will for me
Well You’ve spoken- pouring Your words of grace
These words ” Well I will walk by faith. Even when I cannot see. Well because this broken road. Prepares Your will for me.” Resonant deep within me.
There are moments in life where you have to tell yourself. I will walk by faith. I will not fall into doubt. I will walk by faith and CHOOSE to believe God has his best for me and that he is holding me and my desires in the palm of his caring hand. 🙂
Hope that encourages you today like it encouraged me.
Ok, now on to the good stuff. This salad!
So it turns out, when I sit and really try to think of recipes you would want on your dinner table for Thanksgiving it’s harder than I thought! This year maybe I’m in a fog, I’m not sure, but my mind was reaching trying to get some recipes up this week.
Luckily it reached in the right direction with this Shaved Brussel Sprout Salad!
Everything about this salad is dreamy. But I’m also a sucker for shaved brussel sprouts. 🙂
The brussel sprouts are tossed with some fresh arugula, tart pomegranate seeds, sharp white cheddar cheese (I used aged for an extra punch of flavor), tart granny smith apples, and then sweet candied pecans. All of these flavors go so perfect together. Then it’s drizzled with a fresh light homemade Lemon Vinaigrette, leaving this salad feeling super light on your tummy.
It’s the perfect flavorful side dish for Thanksgiving and Christmas, plus its just pretty to look at!
So make sure this baby is on your list! Bon Appetit friends!
Shaved Brussels Sprout Salad with Lemon Vinaigrette
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 6-8 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
Shaved Brussels Sprout Salad filled with apples, pomegranate, candied pecans, and white cheddar cheese then tossed with a light Lemon Vinaigrette.
Ingredients
- 10 oz. shaved brussels sprouts
- 2 cups of arugula
- 1/2 cup pomegranate seeds
- 1 granny smith apple, thinly sliced
- 1/3 cup shaved white cheddar cheese
- 3/4 cup pecan pieces
- 1 tablespoon brown sugar
- 1 tablespoon unsalted butter
Lemon Vinaigrette:
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 2 tablespoon whole grain mustard
- 1 garlic clove, minced
- salt & pepper to taste
Instructions
- Heat a medium skillet to medium hight heat. Add pecans, butter, and brown sugar.
- Cook for 4-5 minutes, stirring the entire time. Until butter and brown sugar melt and begin to stick to the pecans.
- Place pecans on tin foil or parchment paper to cool down.
- In the meantime, add fresh lemon juice, olive oil, maple syrup, whole grain mustard, garlic clove, salt, and pepper to a small bowl. Using a whisk, stir until completely mixed together. (basically until there is no more separation between the oil and lemon juice) Set aside.
- In a large bowl, add brussels sprouts, arugula, pomegranate, granny smith, shaved white cheddar cheese, and candied pecans.
- Top with dressing. Gently toss. Serve.
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IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
Want More Brussels Sprout Recipes?
Autumn Kale Shaved Brussel Sprout Salad
Balsamic Roasted Brussel Sprouts & Asparagus
Sheet Pan Balsamic Salmon with Asparagus & Brussel Sprouts
