When I was a kid, I disliked Brussels sprouts so much that I would sit at the dinner table for what felt like HOURS because I wouldn’t eat them.
I actually remember shedding tears once while plugging my nose trying to force them down, gagging the whole time.
Was it the drama more than the taste? Probably.
But boy have my feelings for these gorgeous brassicas changed!
I’ve been hooked on them after revisiting them in my 20’s when they were deep fried and had an aioli sauce at trendy restaurants. Since then I’ve enjoyed much healthier versions of the veggie- shredded, roasted, and air fried- and I’m not slowing down anytime soon.
But my love for them stems from their digestive and gut supporting properties.
The combo of my love for Brussels sprouts and a warm salad brought this recipe into existence and has been on repeat in my home for the last few weeks. I can’t get enough!
This recipe is perfect during fall and winter when Brussels sprouts and pomegranates are in season, and would be an amazing addition to any holiday menu. I know I will be sharing them at Thanksgiving or Christmas (or both) this year!
Naturally gluten free
Make Ahead Tips:
Toast the nuts, cook the bacon, make the dressing, and have the pomegranates, cheese, and sprouts all prepped and ready. Day of, cook the sprouts, adding the bacon at the end to warm up. Toss everything together and enjoy!