This post is sponsored by Fetzer Wines. Thank you for supporting the awesome brands that help make this blog possible.

I’m back with another Thanksgiving side dish that is a crowd pleaser. Earlier this week I shared yummy a Chevre + Sage Sweet Potato Bake and today I’m sharing a fresh + festive Fall Brussel Sprout Salad. Even if you think you don’t like brussel sprouts, I’m pretty sure I can convert you with this crisp, loaded salad.

This is another “twist on a traditional” Thanksgiving recipe that I came up with for Fetzer Wines. As I mentioned before, their Shaly Loam Gewurztraminer White Wine pairs perfectly with Thanksgiving’s star – turkey! So, they challenged me to come up with some fresh, new sides.

My family loves brussel sprouts when they are finely shaved and eaten raw like in this salad. It’s when the are boiled or even roasted sometimes that they get stinky and a little less appealing. A raw brussel sprout is a whole different veggie.

While you can definitely drink a glass of Fetzer’s Shaly Loam Gewurztraminer  with your meal, I took it one step further and created a salad dressing with the base being a white wine reduction. It’s a very yummy dressing if I do say say so myself.

Festive Fall Brussel Sprout Salad

• 6-8 cups brussel sprouts, finely shaved
• 1/2 cup asiago cheese shavings
• 1 pomegranate
• 6 dates, pitted and finely chopped
• 1/4 cup pecans, chopped
• 1/4 cup sugar
• Dijon Maple Dressing (see below)

Start by candying the pecans. In a hot skillet or fry pan sprinkle the sugar in an even layer. Set the heat to medium high, and watch until the sugar begins to melt and liquify. Immediately add the chopped pecans and toss in the molten sugar to coat all the nuts. Remove from the heat and immediately pour out the nuts onto a sheet of parchment paper. Allow them to cool completely and then break apart the nuts that have stuck together. 

In a large bowl, toss the brusel sprouts with all the Dijon Maple Dressing. Add the remaining ingredients, but set aside a little of each ingredient to add to the top of the salad. Toss gently. Serve on a large platter and sprinkle with the set aside pomegranate, dates, candied pecans, and cheese.

This salad holds up quite well even if it is made a couple hours earlier. The brussel sprouts do not get soggy.

Dijon Maple Dressing

• 1 cup of Fetzer’s Gewurztraminer White Wine
• 2 tbsp. maple syrup
• 2 tbsp. dijon mustard
• 1/4 tsp. course sea salt
• 1/4 tsp. black pepper
• 1/4 olive oil
• 1 garlic clove minced
• 2 tbsp. white balsamic vinegar

Start by putting the wine in a small sauce pan and simmer until in reduces to 1/2 cup. Set aside and let come to room temperature. In a large lidded jar, place all the ingredients. Shake vigorously for at least 1 minute to combine. The dressing should thicken a bit as the oil emulsifies. 

And to totally brag, you guys, these pomegranates are from out tree! Ya, living in California is not so bad.

Oh and I have one more side dish to share with you, come back tomorrow for an easy, quick bread recipe. Buttery, herby biscuits are so much easier to make than yeast rolls and no one will be disappointed with this shortcut.