One foods that typically doesn't grace it's presence at our Thanksgiving table is... Salad. And hey, I'm not complaining (nor is anybody else). But last months I had a friend visiting, my former roommate and still one of my best friends. As two dietitians one of our favorite pastimes was going to the grocery store and improving a delicious dinner. Yup, we're cool. Ultimately, that's how this salad was created (with a few tweaks in future versions). It's the perfect salad to add to the Thanksgiving table, or enjoy the following day when your body is all like, give me vegetables!
Brussel Sprout Salad
- 1 bag shredded brussel sprouts (I get mine from Trader Joes)
- 1 granny smith apple, sliced
- 6 slices bacon (about), chopped (for easier assembly, 1 package pre-cut panccetta)
- ½ cup goat cheese, crumbled
- ¼ cup pumpkin seeds (I used "pumpkin spiced pumpkin seeds" from Trader Joes)
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- 1/4 tsp cayenne pepper (optional)
- 1 tsp cinnamon
- ¼ tsp salt
Assemble the sprouts and apples in a bowl. Whisk together the dressing and top the salad, and let sit. Meanwhile, over medium heat, cook bacon until most of the fat is off. Place on top of a paper town and pat dry. Top salad with bacon, goat cheese, and pumpkin seeds. Toss and enjoy.