ROASTED BEET AND BRUSSELS SPROUT WINTER SALAD
This salad features the best of winter produce—Brussels sprouts, carrots, and beets! Pomegranate seeds add a pop of color, while crunchy hazelnuts and chewy dates provide a textural contrast.
Servings: 6
Ingredients
- 1 pound Brussels sprouts, shaved or finely sliced
- 2 carrots, shaved
- 1 red beet, roasted and diced
- ½ cup basil, thinly sliced
- ½ cup pomegranate arils
- ½ cup hazelnuts, chopped
- ¼ cup pitted dates, chopped
- Roasted Shallot Vinaigrette
Instructions
- Combine the salad ingredients and toss gently with the Shallot Vinaigrette dressing! Serve and enjoy!
Notes
Serve this as a light side to my Gluten-Free, Dairy-Free Shepherd’s Pie, or pair it with my “Lazy Girl” Chicken Thighs for a quick and easy weeknight dinner.
This salad is great for meal prep! You can dress the salad ahead of time so every bite soaks up all the shallot goodness, or save the dressing until you’re ready to eat.