Anyone else’s clothes fitting just a tad tighter today after the Thanksgiving holiday? Bet the pumpkin pie, apple coffee cake, and pumpkin cinnamon rolls (recipe coming soon!) had absolutely nothing to do with it…
While I loved every moment of indulgence last week, I definitely had a craving for something a little lighter to balance everything out. Everything in moderation, including moderation, right?
This crunchy, colorful salad hit the spot. Featuring fall seasonal staples like walnuts, Brussels sprouts and pomegranate seeds, this salad is also a great use of that leftover turkey. (Or you can leave it off for a vegetarian version if you’re poultry-ed out by now).
Meal prep directions are included below if you want to use this recipe as pictured. But we have also made a big version as a lovely dinner side dish. Either way, hope you enjoy it!
FALL SALAD WITH TURKEY, BRUSSELS SPROUTS, BLUE CHEESE, POMEGRANATE & WALNUTS
- Yields: 4 lunchtime servings
For the salad:
- 15 whole Brussels sprouts (or use a 10oz package of Trader Joe’s already shaved, but watch out for freshness and avoid any bags with brown sprouts), very thinly sliced
- 1 Romaine heart, chopped
- 1 cup fresh pomegranate seeds
- 1 cup toasted walnuts, roughly chopped
- 4 oz. mild, crumbled blue cheese *I like the Castello Danish brand
- Approximately 2 cups of leftover turkey (white or dark meat), sliced
For the dressing:
- 1 small shallot, finely chopped
- 3 Tbsp. apple cider vinegar
- 2 tsp. Dijon mustard
- 2 tsp. pure honey
- 1/4 cup extra virgin olive oil
- juice from 1 lemon
- sea salt & freshly ground black pepper to taste
- If using prepared shaved Brussels sprouts, you can skip this step. While holding the sprout at the stem end, thinly slice the sprout on a kitchen mandoline stopping when you get close to the stem end. Alternatively, you can use a food processor too after removing the stem ends or simply slice them finely with a chopping knife. Place shaved/sliced sprouts in a large bowl.
- To your sprouts, add the chopped Romaine, pomegranate seeds, toasted walnuts, blue cheese crumbles and turkey. Mix and set aside until ready to serve. *You can do all this ahead of time–make the dressing separate and then just combine the dressing with the salad when you’re ready to serve
- For the dressing: I add all dressing ingredients to a mason jar, secure the lid and shake, shake, shake until well-combined. When ready to serve, stir in your dressing to the salad and mix well. Taste and adjust salt & pepper, if needed.
- For meal prep lunch salads: Divide the shaved Brussels sprouts and Romaine evenly between 4 Tupperware containers. Add a layer of Saran wrap on top to separate the greens from the toppings. To each container, add 1/4 of the pomegranate seeds, walnuts, blue cheese crumbles and turkey. Keep the dressing mixed in a sealed mason jar and add some when ready to eat.