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Shaved Brussels Sprouts Salad with Pomegranate Dressing

Since the appetizer and main course I selected both had a puff pastry base I wanted to find something bright and colorful for the drink and side dish. This shaved brussels sprout salad is bursting with flavor and full of color. The chilies in both the dressing and almonds do give this recipe a kick so if you're not looking for something spicy you may want to adjust. I couldn't find birds eye chilies so I subbed serrano peppers which were on hand at my grocery store. I thought the dressing was great but also thought for the four servings it made quite a bit so consider that you may have extras depending on the size of your squash and the amount of brussels sprouts you use. Recipe slightly adapted from Justine Snacks .  Ingredients: -1/2 cup quinoa -1 small squash of your choice ( acorn , honeynut, delicata) peeled and sliced thinly -1 pound Brussels sprouts thinly sliced -Extra-virgin olive oil -Salt -1/2 cup coconut milk unsweetened -1/3 cup 100% pomegranate juice -1 tablespoon

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