Next up on my Thanksgiving Day Feast recap, Brussels Sprout Salad. We all tend to go a little heavy on the comfort food this time of year so why not help out our digestive system by serving something light. This Brussels Sprout Salad is a refreshing and colorful addition to any feast and it tastes delicious!
1 stalk brussels sprouts, sliced (makes between 4-6 cups)
2-3 tbsp extra virgin olive oil
1/2 medium onion, diced
1 tsp thyme
1/2 tsp sea salt
1/4 tsp nutmeg
Pepper to taste
1 c garbanzo beans
1 c walnuts, chopped
3/4 c dried cranberries
Add the raw brussels sprouts to your food processor using the slicer disk blade. Set aside.
In a large skillet warm the olive oil over medium-high heat. Saute the onions until they are translucent. Add in all of the spices then add the brussels sprouts. Cooke until sprouts are slightly wilted but still crunchy. Transfer to a large mixing bowl. Stir in the remaining ingredients. Mix well and serve.