Thanksgiving is almost here! I love this time of year because it’s when families all over the country can come together at the dinner table to enjoy a nice meal and give thanks. Each member of my family has a signature dish that they are responsible for making each year. My signature dish is a brussels sprout salad with fresh cranberries. This is a great alternative to your usual heavy Thanksgiving sides.
The dish is so quick and easy that you will have time to rest before your guests arrive! Shaved brussels sprouts, freshly sliced cranberries, toasted pecans, sliced red onions, pancetta, and shredded parmesan tossed with a garlic dijon vinaigrette make for a nice salad addition to your Thanksgiving meal.
Brussels Sprouts Salad With Cranberries
2 tablespoons apple cider vinegar
2 tablespoons dijon mustard
1 clove of garlic
1/2 cup olive oil
1/4 cup lemon juice
1/4 teaspoon maple syrup
Salt and pepper, to taste
Pepper, to taste
10 ounces shaved brussels sprouts
1/2 cup of fresh cranberries, sliced
1/4 cup pancetta, diced
1/4 cup pecans, chopped
1/4 cup parmesan cheese
1 small red onion, sliced
- In a small bowl, whisk together apple cider vinegar, dijon mustard, garlic, olive oil, lemon juice, maple syrup, salt, and pepper until emulsified.
- In a large bowl, mix together brussels sprouts, cranberries, pancetta, pecans, red onion, and parmesan cheese. Now toss in your salad dressing, and continue to mix together.
- Cover the bowl with plastic wrap, and allow the salad to chill for up to an hour before serving.