This Half Baked Harvest inspired salad and been a staple for family get togethers for a few years. I love this for lunch at the lake over the summer or as a lighter meal over the holidays.
Ingredients:
6 cups brussels sprouts, shredded
1 1/2 cups manchego, grated
1/2 cup toasted hazelnuts or pecans, roughly chopped
1 1/2 cups pomegranate arils
2 ripe avocados, peeled and pitted, cut into bite size chunks
6 slices prosciutto
1/3 cup olive oil
1 medium shallot, thinly sliced
2 tablespoons apple cider vinegar
1 tablespoon fig preserves
1 tablespoon fresh thyme leaves
1 teaspoon fresh orange zest
salt and pepper
pinch of crushed red pepper flakes
Preparation:
1. In a large salad bowl, combine the shredded brussels sprouts, cheese, nuts, avocado, and pomegranate arils.
2. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Lay out prosciutto slices in a single layer. Bake for 8-10 minutes. Remove from oven and let cool. Prosciutto will finish crisping up as it cools.
3. To make the vinaigrette, heat the olive oil in a skillet over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, fig preserves, thyme, and orange zest. Season with salt, pepper, and crushed red pepper flakes.
4. Pour 1/3 of the vinaigrette over the salad, tossing to combine. Add additional dressing to taste. Crumble crispy prosciutto over the salad. Serve at room temperature. Serve with bread.
Ingredients:
6 cups brussels sprouts, shredded
1 1/2 cups manchego, grated
1/2 cup toasted hazelnuts or pecans, roughly chopped
1 1/2 cups pomegranate arils
2 ripe avocados, peeled and pitted, cut into bite size chunks
6 slices prosciutto
1/3 cup olive oil
1 medium shallot, thinly sliced
2 tablespoons apple cider vinegar
1 tablespoon fig preserves
1 tablespoon fresh thyme leaves
1 teaspoon fresh orange zest
salt and pepper
pinch of crushed red pepper flakes
Preparation:
1. In a large salad bowl, combine the shredded brussels sprouts, cheese, nuts, avocado, and pomegranate arils.
2. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Lay out prosciutto slices in a single layer. Bake for 8-10 minutes. Remove from oven and let cool. Prosciutto will finish crisping up as it cools.
3. To make the vinaigrette, heat the olive oil in a skillet over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, fig preserves, thyme, and orange zest. Season with salt, pepper, and crushed red pepper flakes.
4. Pour 1/3 of the vinaigrette over the salad, tossing to combine. Add additional dressing to taste. Crumble crispy prosciutto over the salad. Serve at room temperature. Serve with bread.