I love turkey as much as the next person on Thanksgiving, however, it’s really the sides that are my thing.
I always like a crunchy salad (anything with apples) to offset all the rich, decadent, over the top dishes that are family traditions you can’t pass up, or might hurt Grandma’s feelings — besides you only indulge in these once a year, right?
I made this salad for the first time a few years ago and it was a favorite, so I thought I’d share it with you.
This yummy recipe is from The Local Palate magazine which is a great site to visit. Hope you enjoy this salad as much as I did — Happy Turkey Day!
Apple, Radish, and Brussels Sprouts Salad with Pomegranate and Blue Cheese Honey Dressing
Recipe Type: Entree
Cuisine: American
Author: http://thelocalpalate.com
Serves: 6 servings
Who says salads aren’t Thanksgivingy? This fall salad adds a nice crunch to any holiday meal.
Ingredients
- Salad:
- 3 medium organic apples(I like honey crisp)
- Juice of 1 lemon
- 3 medium organic radishes, sliced very thin with a mandoline
- 12-16 large organic Brussel sprouts, roughly chopped
- 3 T organic scallions, thinly sliced
- 2 T. mint, torn
- 1 1/2 tsp. salt
- 1 C. blue cheese honey dressing
- 1/2 C. pomegranate seeds
- Blue Cheese Honey Dressing
- 1/2 blue cheese (good quality)
- 3 T. organic lemon juice
- 3 T. organic apple cider vinegar
- 3 T. honey
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 organic olive oil
Instructions
- Blue Cheese Honey Dressing
- Whisk together the first 6 ingredients in a medium bowl until the blue cheese is mostly broken up.
- Whisk in the oil slowly.
- Apple, Radish, and Brussel Sprout Salad
- Just before building the salad, dice the apples and toss them with the lemon juice. Next. add
- the radish, Brussel sprouts, scallion, mint, salt. Add dressing per your taste.
- Just before serving, top salad with the pomegranate seeds and another drizzle of dressing.
