After all the buildup, the holiday is almost here! Are you as excited as I am? Thinking about all the goodies that will be at our holiday table makes it pretty much a guarantee that there will be much overindulgence over the course of the next few day in our house, and I figure it’s probably the same with you, so since we’re all in the same boat, I thought I would balance things out a bit with this healthy, sensible and super easy seasonal salad.
It’s a snap to make. particularly if use a food processor to shred the brussels sprouts (or you could even buy them pre-shredded from the market) and a great thing to have on hand, all ready to eat. Makes it a whole lot easier to resist leftover stuffing and cornbread!!
The flavor and texture combo just can’t be beat. Who knew that raw brussels sprouts could taste so good?!! When combined with the crunch of toasted pine nuts, the tang and chewiness of dried cranberries, the saltiness of pecorino romano cheese and tossed in a light lemon vinaigrette, they just can’t be beat. Honestly, if you have room for it on your holiday table and you’re looking for an unique light side or another vegetarian offering, you really can’t go wrong!
And now, the THANKSGIVING MENU FOR 2018: (We are expecting about 35 people, 3 of those are under 12)
Cheese/crackers. veggies and dip, maybe a nut mixture too (people are bringing)
My mom’s turkey and gravy (this year I am going to take photos of what she does and write down the recipe—I promise!!)
My Mom’s Sweet Potato Casserole (the one we have every year with the marshmallows and she is making it too!)
Wild Mushroom and Brioche Stuffing (I’m starting to make extra batches of brioche to have for Wednesday when I make this since I am quadrupling this—the people love it!)
Butternut Squash Soup (already made by my mom and currently hanging out in my garage fridge-woe to anyone who touches it!!)
Savory Butternut Squash Crumble- a new one for this year
A huge pot of mashed potatoes (my sister Ali is bringing these)
Some sort of string bean side (also from Ali)
Roasted Brussels Sprouts (my other sister Jen is bringing these along with table decorations)
Possibly this Sweet Potato and Greens Gratin (might be overkill)
My Mom’s Cranberry Jello Mold (my nieces Lily and Zoe helped her make a double batch while she babysat over the weekend)
Homemade Whole Berry Cranberry Sauce—(tripled and made it yesterday)
The Best Cornbread-Literally!
For the desserts:
Some sort of chocolate cream pie (might be trying a new one this year)
This Chocolate Caramel Tart I just shared—absolutely divine and easy!
Maybe my DIL Lauren will bake some cookies or make another dessert because she’s such a good baker and of course we need something to nibble on!!
Not sure if I will have the chance to post again before the holiday, so if I don’t, I just want to say thank you for reading and commenting and sharing! I so appreciate it and hope you like all the food and chatter around here!! Here’s to a happy, healthy, safe and of course, delicious Thanksgiving!! xoxoxo
Shredded Brussels Sprouts Salad
Makes 4 servings
Prep Time: 15 minutes
1 pound Brussels sprouts, shredded (use a food processor or mandoline)
1/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup toasted pine nuts
1/3 cup dried cranberries
1/3 cup freshly grated pecorino romano cheese
1/3 cup chopped chives or scallions
Pinch or two of sea salt and black pepper
Place all the ingredients in a large bowl and toss together. Let sit for about 10-15 minutes for the flavors to meld together, toss again, taste and adjust seasonings if necessary and serve. You can also make this ahead and store in an airtight container in the fridge for several days.
Note: Recipe adapted from The Love & Lemons Cookbook by Jeanine Donofrio.