Chopped Brussels Sprout Salad with Creamy Shallot Dressing

• Gluten free

• Meat

  • 6 slices Bacon

• Produce

  • 30 Brussels sprouts
  • 1 Lemon, Juice of
  • 1 Orange, juice of
  • 1 cup Pomegranate arils
  • 1 Shallot

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/3 cup Oil

• Nuts & Seeds

  • 1/3 cup Almonds

• Dairy

  • 2 tbsp Greek yogurt
  • 1/2 cup Pecorino romano cheese

• Liquids

  • 2 tbsp Water

Found on pinchofyum.com

Description

Ingredients

• 30-40 brussels sprouts (makes about 4 cups shredded)
• 6 slices bacon
• 1 cup pomegranate arils
• ⅓ cup almonds
• ½ cup freshly grated Pecorino Romano cheese
• 1 shallot, chopped
• juice of one orange
• juice of one lemon
• ½ teaspoon salt
• 1 tablespoon honey
• 2 tablespoons Greek yogurt
• ⅓ cup oil
• up to 2 tablespoons water

Directions

• Fry the bacon over low heat until crispy. Drain on paper towels; crumble and set aside.
• Shred or slice the brussels sprouts. Ive 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 youll get a delicate shredded texture.
• 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.
• 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.