It should surprise no one that the very minute I flipped my calendar’s pages to November, I started seeing HOLIDAY posts across every blog I read. And I have to tell you, dear readers, that I have a soft spot in my heart for every single person out there who takes at least a post or two to dedicate to Thanksgiving before jumping headfirst into Christmas.
Thanksgiving is my favorite.
And sprouts are a great side for the Thanksgiving table. Of course, I think sprouts have a place on the table all year round, which is why this shaved sprouts salad showed up for a recent Sunday dinner. And then again a few nights later. And likely at least once, if not twice more, before.
a glass of milk 
I made a super similar one for Friendsgiving. Added kale, subbed craisins and roasted almonds. Nom nom nom.
I could not be more excited. Really. I found out I like Brussels sprouts and I’ve got kale to use up in the fridge! This salad is about to be welcomed into my life with open arms… now I need to find a soy and dairy free dressing, and quick!
Lemon juice, honey, oil, Dijon, S&P. Go!