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Chopped Brussels Sprout Salad With Creamy Shallot Dressing

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Prep Time
30m
Cook Time
10m
Total Time
40m
This chopped Brussels sprout salad with creamy shallot dressing is a delightful combination of flavors and textures. Shredded brussels sprouts, crisp bacon, juicy pomegranate arils, and crunchy almonds are tossed with a tangy dressing made with shallots, citrus juices, honey, and Greek yogurt. Perfect for a light and tasty meal.

Ingredients

Servings: 6
Scale:
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For The Dressing

Steps

1
Fry the bacon over low heat until crispy. Drain on paper towels; crumble and set aside.
2
Shred or slice the brussels sprouts. I’ve found the absolute best way to do this is with a handy dandy mandoline – slice them super thin and then break the layers apart with your hands. Fluff it up a little and you’ll get a delicate shredded texture.
3
Prep the pomegranate seeds. Place the almonds in a food processor and pulse until finely chopped. Toss the brussels sprouts, bacon crumbles, pomegranate arils, almonds, and cheese together.
4
Place all the dressing ingredients in a food processor and pulse until creamy. Add the water as needed for consistency. Toss the salad with the dressing and serve immediately.

Nutrition Facts

  • Calories
    488kcal
    24%
  • Fat
    36g
    1%
  • Saturated Fat
    7g
    0%
  • Carbohydrates
    27g
    1%
  • Fiber
    7g
    0%
  • Sugar
    10g
    0%
  • Protein
    18g
    0%
  • Cholesterol
    20mg
    1%
  • Sodium
    317mg
    15%
Percent Daily Values are based on a 2,000 calorie diet.
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