It is Thanksgiving week! And I'm back with food. Lots of food. SO much food. It all that is on my brain. I have grocery lists, upon grocery lists - because of course, I can't find everything I want/need from one store. I have menus - for the week, for the day, and for the aftermath! I have plans!
This week is like to Super Bowl of cooking and eating for me. Maybe that's why it is one of my favorite holidays? I get a day off work to COOK and EAT! Yay!
I know, I know, there is so much more to this holiday and there are many more reasons why it is my favorite.
I love that we embrace each other on this day. We are thankful and grateful. We share. We laugh. We relax. My goal for this holiday is to grasp onto the day and all it has to offer. I want to stay present in each in every moment and enjoy every minute of it with my loved ones. That's a good goal, yeah? Ok, bring on the stretchy pants...!
Seriously though, the amount of things I have to be thankful for this year is beyond what I can put into words. This month especially has got me doing all sorts of reflecting. I really think going to the Firefly Institute a few weeks ago gave me some time away from "it all," a just let me be me. I didn't know a damn sole there, so there was no expectation of who I was or who I needed to be. I just had me, my camera, and my open mind to absorb all the talent and beauty there was to offer. It was a pretty amazing experience and it is one of the highlights of my year(s). I'm still wrapping my head around and processing all of it - so when I get the words, I will do a nice little wrap up and share it all with you - promise!
I could go on and on...but back to FOOD. This salad! Are Brussels spouts the new kale or turmeric or cauliflower? Or the new thing of last year? I don't care when they were trending or "hot" because I'm so into them. I've love them for several years now, but I usually have them roasted, but so this is a new spin on them: raw and in a salad form.
So good! I've seen a ton of variations through the web on this dish. Some of them have no fruit, some add cranberries or pomegranate seeds, others have balsamic dressings. The possibilities are out there, but this is my version I've been eating for some time now.
Also, this would be a nice change to the Thanksgiving menu this week. It is a crowd pleaser - feel free to double down on this one. I've brought it to work for a few potlucks and always go home with an empty bowl. Which in my book, equals somewhat of a success. But if there is leftovers, it also makes a great hash for the next morning. An egg on top...ugh, freakin' delish!
brussels sprout salad with apples and walnuts
serves 4-6 small side salads or 2-3 big ones
- 1 pound brussels sprouts, shredded
- 1/2 cup pecorino cheese, shredded
- 1/2 cup walnuts, toasted and chopped coarsely
- 1 gala apple, chopped coarsely
- 6 tablespoon olive oil
- 2 tablespoons dijon mustard (I used a spicy dijon)
- 2 tablespoons apple cider vinegar
- 1/2 tablespoon maple syrup (or sub honey)
To shred the brussels you have a few options: use a mandolin, food processor or by hand (I am terrified of a mandolin, my food processor is broken, so I opted by hand). Toss the cheese, walnuts, and apple with the sprouts. Using a jar with a lid, add in the oil, mustard, vinegar, and maple syrup along with a good pinch of salt and pepper, put the lid on right and shake well to combine. Drizzle all over the salad. Toss, add more salt and pepper as needed and serve.
Happy Thanksgiving my lovelies!
Cheers to you and yours,