Serves 6
45 min
Chopped Brussels Sprouts Salad with Creamy Shallot Dressing
Recipe GLPR7cd5bab30f737b
A vibrant, nutrient-dense salad featuring thinly shredded raw brussels sprouts tossed with crispy bacon, pomegranate arils, and salty Pecorino Romano cheese. The salad is dressed with a creamy, tangy shallot vinaigrette made from Greek yogurt, fresh citrus juice, and a hint of honey. Light, refreshing, and perfect as a starter or side dish.
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Ingredients
6 slices bacon
1 pound fresh brussels sprouts, trimmed
½ cup freshly grated Pecorino Romano cheese
1 cup pomegranate arils
2 tablespoons Greek yogurt
1 tablespoon raw honey
1 juice of 1 fresh lemon
1 juice of 1 fresh orange
1 shallot, minced
½ teaspoon fine sea salt
2 tablespoons up to 2 tablespoons filtered water, as needed
Directions
Cook the bacon slices in a skillet over medium-low heat until they are golden and crispy, about 12-15 minutes. Transfer to a paper towel-lined plate to drain. Once cooled slightly, crumble into bite-sized pieces and set aside.
While the bacon cooks, prepare the brussels sprouts. Trim the stem end and remove any yellowed or damaged outer leaves. Using a mandoline slicer or sharp knife, slice the brussels sprouts as thinly as possible. Gently separate the layers with your hands to create a light, fluffy shredded texture. Place in a large bowl.
Remove the arils from the pomegranate and set aside.
Combine the Greek yogurt, honey, lemon juice, orange juice, minced shallot, and salt in a food processor. Pulse until the mixture is smooth and creamy, about 30-45 seconds.
Add water one tablespoon at a time while pulsing, until the dressing reaches a pourable consistency. Do not over-process.
Add the crumbled bacon, pomegranate arils, and grated Pecorino Romano cheese to the bowl of shredded brussels sprouts. Toss gently to combine.
Pour the creamy shallot dressing over the salad and toss until all ingredients are evenly coated. Serve immediately while the brussels sprouts are crisp and fresh.
