"My sister called me after a dinner party where she had an awesome Brussels sprouts salad. When we were together for the holidays, we whipped up this recipe for the family to try! Though it's holiday-inspired with the pop of color of pomegranate arils, it's perfect year-round!" - Wendy Cannon, cooking instructor at the Dr. Yum Project Kitchen
Add bacon grease and olive oil to a pan and cook shallot on medium-low heat until translucent, about 3 minutes. Remove from heat. Add zest, thyme, salt, pepper, jam, cider and whisk together. In a large bowl, combine slice Brussels sprouts and crumbled bacon. Sprinkle pomegranate arils on top. Pour warm dressing over the sprouts mixture and toss with tongs to combine. Add shredded cheese, serve, and enjoy!
😫😟😐😀😍“I love the flavor, crunch, and the cheese!” —Lisa, a grown up
😫😟😐😀😍“This slaw is wicked good -- bacon takes it to the next level” —Dave, a grown up