This recipe was inspired by an Instagram recipe contest hosted by the Visit California and California Grown pages.  The goal was to create a dish highlighting California Grown almonds, pomegranates, and pumpkins – all of which I happened to have prepped and on hand!  I created this dish using shredded Brussels sprouts as the base, and topped it with my sweet pumpkin, tart pomegranates, and nutty almonds.  There is also a nice drizzle of balsamic for a little added acidity and complexity, which I think really ties it all together!

This is essentially a warm salad, because the shredded Brussels sprouts are sautéed briefly, and the pre-roasted pumpkin is also warmed back up before topping the salad.  I have attempted to eat Brussels sprouts raw and I generally don’t like them that way.  I’ve found that a little bit of heat really helps bring out their sweetness and heighten their beautiful green color, which is why I went for the quick sauté on the Brussels sprout base. 

I had the pumpkin pre-roasted from a previous meal and had the pomegranates pre-picked, so the actual assembly of this salad came together quite quickly.  With a little planning and pre-work, this salad comes together and is on the table within 20 minutes.

Consider this a nice option for a side for Thanksgiving this year!  It’s full of festive flavors and colors, yet has that simplicity that we are all looking for in our smaller, quarantined gatherings of 2020.

Recipe down below, photo up top! This recipe makes enough for one serving, so definitely scale up if you are making it for a (small) crowd this holiday!

Brussels Sprouts Salad with Roasted Pumpkin, Pomegranates, and Almonds

Ingredients:

• 4 large Brussels sprouts (or 6 small Brussels Sprouts)
• ½ cup roasted pumpkin or squash, diced
• ¼ cup pomegranate seeds
• ¼ cup almonds, chopped
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• ½ tsp salt

Method:

1. Chop each Brussels sprout in half (lengthwise) and then into thin shreds (crosswise). 
2. Add the olive oil to a medium-large sauté pan, and heat the pan over medium-high heat for 30 seconds.  Add the shredded Brussels sprouts and salt to the pan and toss to combine.  Cook until sprouts are bright green and just tender, about 2-3 minutes.  Transfer cooked Brussels sprouts to a serving dish.
3. Add the diced roasted pumpkin or squash to the sauté pan along with a little more olive oil, and allow to heat through thoroughly, tossing occasionally (about 5 minutes).  Once the roasted squash is warmed through and lightly browned, transfer to the serving dish on top of the Brussels sprouts.
4. Sprinkle pomegranate seeds and chopped almonds over the whole salad.  Drizzle salad with balsamic vinegar and serve warm.
5. Enjoy!