This crunchy, tangy, brussels sprouts and pomegranate salad is what your Thanksgiving spread needs. It adds texture, color, and no oven space required! You're going to love this easy, healthy side!
Cook pancetta in a small saute pan until crisp and drain on a paper towel lined plate. Reserve.
Combine brussels sprouts, pancetta, pomegranate seeds, apples, and parsley in a large bowl. Add the dressing and toss well.
Dress the salad 2 hours before serving and keep in refrigerator until serving.
Whisk all the ingredients together until emulsified.