This salad is a Fall favorite. Everyone at your Thanksgiving table will love it! It is colorful, festive and delicious!

Can be made vegan *omit feta cheese and bacon

​

Serves 4-6

Prep Time: 45 minutes

 

Ingredients:

• 1 lb. fresh brussel sprouts, washed and ends cut off

• 1 cup roasted kobocha squash (wash, seed and scrape pulp from inside) slice and toss with olive oil, salt and pepper.

• * Roast at 375 for 25 minutes or until soft

• 1 small orange or 1-2 mandarins, peeled and chopped

• 1/2 cup pomegranate seeds

• 1/4 cup chopped, toasted almonds

• 1/4 cup crumbled feta cheese

• 1/4 cup crumbled bacon

• *see honey chipotle bacon recipe

​

Directions:

1. After brussel sprouts are washed and outer 1 or two leaves are removed, Place  in Cuisinart with 1mm slicer attachment and shred brussel sprouts.

2. Toss all ingredients except cheese and bacon, with Apple Cider Vinaigrette (See recipe below)

3. Sprinkle with bacon and feta and enjoy!

 

 

Apple Cider Vinegar Vinaigrette

Makes 1 1/2 cups

 

Ingredients:

• 1/3 cup unfiltered apple cider vinegar (such as Bragg’s)

• 2/3 cup olive oil (I prefer Calolea brand)

• 1 shallot, peeled and coarsely chopped

• 1 Tbsp. Grade A dark amber maple syrup

• 2 tsp. dijon mustard

• sea salt and pepper to taste

 

Directions:

1. Place all ingredients in Vitamix and blend on med/low until smooth.

2. Add additional salt and pepper to taste

 

*Will keep in sealed jar for up to 2 weeks in the refrigerator