shredded brussels sprouts wild rice salad with fig balsamic vinaigrette

I’ve been quite excited to make this salad for awhile, and today is the day we bring that vision to fruition.

I know many of you are likely quite stressed today – I sure am. And while I don’t invite ignorance on my platform, total tunnel vision to crucial events, I do encourage a good amount of care, particularly when one has done their part in the process and can only sit back and watch. Sometimes, that means distraction. Slipping the eyes away from the polls and onto something prettier, like anything involving Thanksgiving prep, perhaps.

I do not get into politics in this space. I consider FMG, despite its occasional passion and intensity, a safe space for creativity and sharing. I do not want anyone to feel nervous walking in here, finding a good recipe, and reading through these absurd narratives – I want everyone to find mirth and joy and visual satisfaction.

However, this is what I’ll say: I am on edge, I’m scared, and if one outcome does occur, I will fret for my wellbeing and the life of this nation. I will lose faith. I will hold negative judgment.

And that, fellas, is all I’ll contribute to the matter. I voted. Get your ass out and vote, too.

Then, come back home and sit back with a bowl of this Shredded Brussels Sprouts Wild Rice Salad. A beautiful dish for the whole of the season, but especially to bookmark for Thanksgiving. There lies so much goodness in this bowl, from buttery toasted hazelnuts, creamy avocado, sharp cheddar, and a sweet balsamic dressing tossed straight into the mix and served alongside for those who love a drenched flavorful salad. Quick to whip up and quicker to disappear from the tablescape. My kinda dish.

That’s Wild

First note: the recipe card calls for cooked wild rice. If you don’t have any on hand (which you probably don’t, to be honest) spend a little extra time prepping a portion to use. I totally shortcut this and bought a pack of 90 second wild rice, and let it cool while I prepped the rest of the salad. Perfectly suitable and takes no time at all.

Second step of prep is toasting the hazelnuts. I do this on the stovetop – again, minimizes time. Melt down a few tablespoons of butter, toss in some hazelnuts, and stir around until toasty and golden. 4-5 minutes should do. Dump the nuts into a bowl and pour over the remaining butter from the pan. Sprinkle with some flaky salt, if you please. Try not to snack on all of them before finishing the salad.

RESIST. RESIST.

Hey, Sprout

Next up, we’ve got the fig balsamic vinaigrette. Nothing complicated here: just mix up some olive oil, fig preserves, balsamic vinegar, a couple garlic cloves, a smidge of chopped oregano, and salt and pepper.

The rest of the salad is easy peasy. Throw some shredded Brussels sprouts (you can buy them whole and shred yourself, or buy a bag pre-shredded, don’t matter one bit), kale, and the wild rice into a bowl. Toss with a bit of the dressing to soften up the greens.

Find your prettiest platter and arrange the salad. I throw down the greens and wild rice, then sprinkle the hazelnuts, cheese, and avocado. Finish with a few drizzles of dressing and KAPOW.

This salad keeps very well, for the greens are basically ironclad and won’t wilt under the weight of the dressing (unless you absolutely drench it, in which case you might be drinking your salad instead). Five days is the rule of thumb for freshness. If you do plan to meal prep, add your avocado right before serving to prevent unsightly browning.

Final word: GO FUCKING VOTE.

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

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Kale “Bacon” Harvest Salad with Bourbon Candied Walnuts

Autumn Harvest Quinoa Honeycrisp Salad

Shaved Brussel Sprout and Chickpea Caesar Salad

Honeycrisp Apple and Blue Cheese Autumn Salad

Harvest Fig and Kale Crunch Salad with Tahini Cider Dressing

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