In a sea of rich, indulgent holiday dishes this bright bowl of sprouts cuts right through the eggnog and mashed potatoes in the yummiest way.  Think more winter slaw than a salad but instead of a heavy mayo-y dressing you have a light tangy yogurt dressing.

And you have pomegranate seeds and toasty almonds making this salad/slaw pretty enough to compete with the Christmas tree.

You’ll need:

For Salad

• Two pounds of brussels sprouts
• 0.5 cup toasted sliced almonds
• 0.5 cup pomegranate arils

For Dressing

• 0.5 cup plain Greek yogurt (I used full fat)
• 0.5 cup Dijon mustard
• 2 tablespoon apple cider vinegar
• 4 tablespoons maple syrup (or honey or a mix of syrup and honey)
• 4 tablespoons Extra Virgin Olive Oil
• Salt/pep

To Make:

1. Shred brussels sprouts by slicing thinly or slicing on a mandolin.  Place in a large bowl.
2. Make dressing by combining all ingredients in a small bowl.  Can make dressing several days in advance.  Add dressing to brussels sprouts a little at a time until it is dressed to your taste.
3. Toss brussels sprouts with most of the pomegranate and the almonds.  Garnish with remaining pomegranate and almonds.