Smashed Brussels Sprout Salad with Caramelized Shallot Dressing
If you’re looking for a unique side dish to add to your Thanksgiving table, this Smashed Brussels Sprout Salad with Caramelized Shallot Dressing is it! With a blend of crispy Brussels sprouts, crunchy walnuts, juicy pomegranate seeds, and a drizzle of tangy, rich dressing, it’s a salad that doesn’t skimp on flavor or texture. The caramelized shallot dressing adds a warm, sweet note that complements the earthy sprouts beautifully, making it the perfect holiday dish.
This salad is a crowd-pleaser, balancing savory, hearty, and sweet notes with a vibrant pop of acidity. And it’s not just for Thanksgiving—it’s an ideal side any time you want to impress with something fresh and a bit out of the ordinary.
Ingredients
For the Brussels Sprouts:
32 oz Brussels sprouts
1 tsp salt
1/2 tsp ground pepper
1/2 tsp garlic powder
1/2 cup shredded Pecorino cheese
1 cup walnuts
1/2 cup pomegranate seeds
For the Caramelized Shallot Dressing:
1/4 cup caramelized shallot (about 1 shallot)
1/4 cup white wine vinegar
1/4 cup olive oil
1 tbsp Dijon mustard
1 tbsp Greek yogurt
1/4 tsp garlic powder
1/2 tsp salt
1 tsp agave
1 tsp rosemary, finely chopped
Juice of 1 lemon
Directions
Prep and Roast the Brussels Sprouts: Preheat your oven to 375°F (190°C). Spread the Brussels sprouts on a baking tray lined with parchment paper and toss with a bit of olive oil, salt, pepper, and garlic powder. Roast them for about 60 minutes, or until they’re tender and slightly browned.
Smash the Brussels Sprouts: Once the sprouts are roasted, use the bottom of a glass or jar to gently press down on each Brussels sprout until it flattens. This step not only enhances their crispy texture but also helps them soak up all the delicious dressing and toppings.
Add Cheese and Walnuts, Bake Again: Grate 1/2 cup of Pecorino cheese and sprinkle it generously over the smashed Brussels sprouts. Scatter the walnuts over the baking tray as well. Return the tray to the oven and bake for another 15 minutes at 375°F, then finish under the broiler for 3-5 minutes to make the cheese golden and bubbly. Keep an eye on them so they don’t burn!
Prepare the Caramelized Shallot Dressing While the Brussels sprouts are baking, caramelize the shallot for the dressing. Finely chop one shallot and cook it slowly in a small saucepan with a little olive oil on low heat until it turns golden and sweet. Once caramelized, blend the shallot with the remaining dressing ingredients—white wine vinegar, olive oil, Dijon mustard, Greek yogurt, garlic powder, salt, agave, rosemary, and lemon juice—until smooth and well-combined. Adjust seasoning as needed.
Assemble the Salad In a large serving bowl, add the crispy, cheesy Brussels sprouts and sprinkle over the pomegranate seeds. Drizzle the salad with the caramelized shallot dressing and give everything a gentle toss to combine.
Tips for Success
Smashing Technique: Be careful not to smash the Brussels sprouts too thin, as you want them to retain some texture. A light press will do the trick.
Customize the Dressing: If you prefer a sweeter dressing, add a bit more agave. For more tang, add an extra splash of vinegar.
Broiling: Don’t skip the final broil! It makes the cheese golden and enhances the crispy edges of the sprouts.
Why This Salad Works for Thanksgiving
With its bold mix of textures and flavors, this salad offers a refreshing contrast to traditional Thanksgiving dishes like stuffing and mashed potatoes. The walnuts add a lovely crunch, while the pomegranate seeds provide juicy bursts of sweetness, making it a standout side that’s sure to impress.
So this Thanksgiving, skip the usual green bean casserole and try this delightful smashed Brussels sprout salad instead. It’s fresh, festive, and a guaranteed way to add some wow factor to your holiday table. Enjoy, and let me know if you make it—I’d love to hear what you think!
Smashed Brussels Sprout Salad with Caramelized Shallot Dressing
Ingredients
Instructions
- Preheat the oven to 375 degrees. Add the brussels sprouts to a baking tray and season in a little olive oil, salt, pepper, and garlic powder. Bake the brussels for 60 minutes.
- Using the bottom of a glass or jar, smash the brussels down flat.
- Freshly grate 1/2 cup of pecorino cheese and sprinkle on top of the flattened brussel sprouts. Add the walnuts to the baking tray with the cheesy brussels sprouts and bake for 15 minutes at 375. Broil for 3-5 minutes.
- For the dressing, caramelize 1 finely chopped shallot in a saucepan with a little olive oil on low heat. Once the shallot has caramelized, blend it with the rest of the salad dressing ingredients.
- In a large serving bowl, add the brussels sprouts, the pomegranate seeds and dressing with the caramelized shallot dressing.
