This Brussels sprouts salad is perfect for holiday meals

This Brussels sprouts salad is perfect for holiday meals

For me, Thanksgiving and Christmas are two completely different food holidays. At Thanksgiving, you’ll find me making long grocery lists and checklists to ensure all the casseroles, salads, and pies (plus homemade whipped cream) make it to the dinner table. It’s a cooking and baking extravaganza that usually spans a few days, with many dishes to clean and a beautiful plate of food at the end of it all. I enjoy the whole process, but it is definitely stressful.




At Christmas, I like to do as little as possible. A perfect Christmas morning for me involves sleeping in, walking around the neighborhood with my dog ​​and husband, eating a fun breakfast, opening presents, watching Christmas movies, playing Scattergories, and enjoying a big afternoon meal.


This year, my husband did the heavy lifting, preparing a delicious rib roast that was wonderfully charred on the outside and perfectly medium-rare on the inside, paired with homemade mashed potatoes. I sautéed some spinach and garlic and made it Eating wellShaved Brussels sprouts salad while you watch How the Grinch Stole Christmas. It was my first time making this salad and it was a huge hit! Everyone went back for seconds.


To make the salad, I thinly sliced ​​some kale and combined it with finely grated hard goat cheese, dried cranberries, and dry-roasted, unsalted pecans. I often use soft goat cheese in salads and bake in casseroles, but this was my first time using hard goat cheese. I found it in the cheese cooler next to regular soft goat cheese. But if you can’t find hard goat cheese, you can use manchego, cheddar, or Gouda cheese as a substitute. The original recipe called for dried cherries and pistachios, but I replaced them with ingredients I already had on hand.


Next, I made the sauce using extra virgin olive oil, lemon juice, honey, Dijon mustard, apple cider vinegar, salt, and pepper. I put the ingredients in a liquid measuring cup, emulsify the dressing with a fork, and then pour the dressing over the salad when it’s time to serve.




The salad complemented the rest of the meal beautifully, adding a nice touch of sweetness, freshness and crunch. It’s a straightforward recipe that’s easy to make, but it looks and tastes impressive. It’s also a great way to get some fiber, protein, and vitamins A, C, and K, which are nutrients that can help reduce inflammation in the body. Furthermore, Brussels sprouts are considered one of the best foods for gut health, thanks to their fiber content. And some research, such as a 2017 study published in Preventive nutrition and food sciences, She points out that raw Brussels sprouts are higher in antioxidants than cooked sprouts, which is all the more reason to make this delicious salad.


It’s completely normal to eat more added sugar and sodium during the holidays — two nutrients that can increase inflammation in the body — so I love that this salad provided those anti-inflammatory ingredients to help me feel my best.


I’m definitely adding it to my regular holiday dinner menu, and will keep this recipe in my back pocket for future meals and even regular weeknight dinners.

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