OMG, you guys. How did we get this far into November already?! My birthday is tomorrow, and even that snuck up on me! I’m still hashing out my entire Thanksgiving menu, but this salad is for sure the fresh and easy Thanksgiving side dish you didn’t know you needed. Because we often get so caught up in the rich stuff like turkey, stuffing, mashed potatoes and pumpkin pie, we forget we need something fresh and bright to cut through all of that. I’ve also found (after cooking the entire Thanksgiving meal three years in a row) that having one or two chilled or room temperature dishes that don’t require cooking makes things a lot easier when it comes to prep time and saving oven/stovetop space.

This shaved brussels sprouts salad does the trick (recipe is at the bottom of this post) because it comes together in less than 30 minutes and requires zero cooking. It’s also made with tons of fall produce–brussels sprouts, fennel, green apples, and pomegranate seeds–so it’s got all of those Thanksgiving/fall vibes going for it.

What are you planning to do for Thanksgiving this year? Rich and I will be having some friends over and hosting our Thanksgiving meal in NYC since we plan on driving back to the midwest for Christmas, which I’m really excited about. This time we’ll get to bring the Speedster back, too!

If you need more Thanksgiving recipe ideas, check these out:

• Expert Thanksgiving Entertaining Tips from The Fabulous Beekman Boys
• 3 Light Thanksgiving Dinner Cocktails
• Ravioli with Butternut Squash & Crispy Sage
• Easy & Cheesy Potato Gratin
• How to Construct the Perfect Cheese Board
• Thanksgiving Leftover Recipe: Stuffing Croutons

EASY THANKSGIVING SIDE DISH: SHAVED BRUSSELS SPROUTS SALAD

Serves: 6

Time: 30 minutes

Ingredients:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar or maple vinegar
• 1/4 teaspoon salt
• pepper, to taste
• 1/4 teaspoon garlic powder
• 5 cups fresh brussels sprouts, shaved or thinly sliced
• 1 large bulb fennel, thinly sliced
• 1 green apple, thinly sliced
• 1/2 cup pomegranate seeds (optional)
• 1/2 toasted pepitas or almonds
• 1/4 cup grated parmesan cheese

Instructions:

In a small bowl, whisk together olive oil, apple cider or maple vinegar, salt, pepper, and garlic powder until well combined. In a large bowl, toss together brussels sprouts, fennel, green apple with the vinaigrette dressing. Top with pomegranate seeds, pepitas, and parmesan cheese. Serve immediately.

For more inspiration, follow me on Instagram at @youmustlovelife