Brussels sprouts: yay or nay? I’m a brussels sprout enthusiast and fully convinced that if you don’t like brussels sprouts you just haven’t had them prepared the right way. Side note: I have loved brussels sprouts since I was just a wee one, and my grandparents thought it was so oddly funny that they would give me a package of frozen brussels sprouts for my birthday every year. I was a strange child, to say the least.
Needless to say, brussels sprouts are one of my favorite fall/winter veggies, and while I’m not above heating up a package of frozen brussels sprouts, lathering them up in butter and salt, and going to town, my typical go-to brussels sprout recipe is my Sriracha and Honey Glazed Brussels Sprouts. That recipe is sweet and spicy heaven, if I do say.
This salad, on the other hand, highlights raw brussels sprouts and after getting bathed in a finger lickin’ honey mustard dressing, tones down the crunchiness of the sprouts. Combined with the sweet pomegranate seeds, crunchy pecans, creamy avocado, and tangy goat cheese, it’s a simple fact that I’ll be eating this salad all winter long.
One of my favorite parts of this salad is how festive it is. Now I don’t want to go around speaking of the “C” word quite yet, but with the pomegranate seeds and brussels sprouts, it just screams the holidays, yes? I was even tempted to wait and post this recipe in December but I love it so much I just couldn’t keep it from you.
So what am I waiting for?! Let’s get to it!