Shaved Brussels Sprouts Salad with Black Rice, Dates, & Cashews

Attention all last minute shoppers!

I know you’re out there! Do you  need a quick and easy last minute dish to complete your Thanksgiving table?  I’ve gotcha covered with this Shaved Brussels Sprouts Salad with Black Rice, Dates, and Cashews.

I agree, salads on Thanksgiving are weird. But this to me, feels more like a side dish than a traditional salad.  It’s hearty, healthy, and it’s full of great textures and flavor.

This season I’m kind of obsessing over these little gems.  I love the sweet and tangy bite they add to a dish, and they’re just so gosh darn pretty!

Mmmm, this lemon caper dressing balances out the sweet dates, and bitter sprouts.  YES PLEASE.

Just picture this pretty little salad next to a heaping pile of mashed taters, and boat load of gravy.

Balance my friends, balance.

Shaved Brussels Sprouts Salad w/ Black Rice, Dates, & Cashews

• Yield: 4 1x

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Ingredients

• 10 ounces shaved (or thinly sliced brussels sprouts (about 3–4 cups))
• 1 cup cooked black rice
• 1/2–3/4 cup cashews
• 10 pitted dates (thinly sliced)
• 1/2 cup pomegranate seeds

For the lemon caper dressing

• 3 tablespoons fresh squeezed lemon juice
• 1 tablespoon capers
• 1/4 cup olive oil

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Instructions

1. Add all of the ingredients to a large bowl and toss gently. Top with dressing and toss to coat. Serve immediately or store in the fridge.

For the dressing

1. Whisk all ingredients together in a small bowl.

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Happy Thanksgiving!