Shaved Brussels Sprout Christmas Salad

Shaved Brussels Sprout Christmas Salad
Shaved Brussels Sprout Christmas Salad
Shaved Brussels Sprouts Christmas Salad
Shaved Brussels Sprouts Christmas Salad
Shaved Brussels Sprout Christmas Salad
Shaved Brussels Sprout Christmas Salad
Shaved Brussels Sprout Christmas Salad
Shaved Brussels Sprout Christmas Salad
Shaved Brussels Sprout Christmas Salad
Shaved Brussels Sprout Christmas Salad
Shaved Brussels Sprout Christmas Salad
Shaved Brussels Sprout Christmas Salad

You might be a bit confused. No, I don't celebrate Christmas. I don't really celebrate anything. Culturally, I connect more to Judaism and will use any excuse to make matzo balls or latkes or devour a big plate of gefilte fish. I'd consider myself more of a secular Jew, one who connects to the community and its general principles, but I don't believe in a higher power. At least I don't give it much thought.

But now that I've explained that... let's get back to Christmas. While I don't celebrate it, my mother in law does. Sort of. Like my own mom, she loves any reason to have her family home for a big dinner. Nothing religious about it, though there is a beautifully decorated tree and some stockings hanging in her living room.  Last year, there were 20 people over for dinner and I had just come across this beautiful Brussels sprout salad from Green Kitchen Stories.  As soon as I looked at the bowl, I knew I was going to replicate it the following Christmas.  I mean, look at these ingredients.  All of my seasonal favorites... fresh citrus, Brussels sprouts, pomegranates, hazelnuts. So many things to love.

Shaved Brussels Sprout Christmas Salad
Shaved Brussels Sprout Christmas Salad
Shaved Brussels Sprouts Christmas Salad
Shaved Brussels Sprouts Christmas Salad

Shaved Brussels Sprout Christmas Salad

Source Slightly adapted from Green Kitchen Stories

Yield Serves 4-6 as a side

Ingredients

2 cups Brussels sprouts
4 kale leaves
3 oranges
1 pomegranate
1 cup hazelnuts

Dressing
2 tbsp tahini
1 tbsp honey
1 tbsp dijon
3 tbsp lemon juice
5 tbsp extra virgin olive oil
1 tsp sea salt

Instructions

1. Trim the woody ends off the Brussels sprouts. In a food processor fitted with the shredding disc, process sprouts until uniformly shredded. (If you don’t have a food processor, you can slice them by hand using a knife.)  Transfer to a serving bowl.

2. Remove the stems from the kale leaves.  Using a knife, slice into thin ribbons and add to bowl with the Brussels.

3. Segment the oranges and set aside in a separate bowl.

4. De-seed the pomegranate and set arils aside in a bowl.

5. Prepare the dressing by whisking together all of the ingredients until smooth.  Pour over the Brussels sprouts and kale and massage with your hands for 30 seconds.

6. Top with the orange segments, pomegranate, and hazelnuts and serve.