I love this Brussels sprouts salad so much – to me it looks so much like Autumn on a plate. Last year, I made a very similar recipe: butternut squash salad with pecans. This year my tastes have changed a little, and I now prefer to eat more seeds vs. nuts, so I just switched pecans for pumpkin seeds, and the result is delicious!
WHY MAKE THIS BRUSSELS SPROUTS SALAD?
If you’re looking to add a beautiful and colorful holiday side dish to your Thanksgiving or Christmas menu, make this salad!
It’s a healthy holiday side dish, packed with nutrients and rich in anti-oxidants. This is a vegetarian and gluten free recipe.
This amazing Brussels sprouts salad not only makes a great Thanksgiving side dish, it is also a wonderful lunch.
Roasted Brussels Sprouts:
3 cups Brussels sprouts, ends trimmed, yellow leaves removed
3 tablespoons olive oil
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