Kale and Brussels Sprouts Winter Salad
This is my favorite holiday salad recipe. Even my salad-hating family members (I’m looking at you, mom) devour this salad. There’s a little bit of everything in this salad – crunchy, creamy, tart, and sweet.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 ounces Brussels sprouts ((thick outer leaves removed and shredded))
- 1 head of Tuscan (lacinato kale, sliced thinly )
- 3 crisp apples or pears, (thinly sliced)
- 1/2 cup toasted hazelnuts or pecans
- 1/2 cup dried cranberries or dried cherries
- 1/2 cup pomegranate seeds
- 1 large ripe avocado, (diced)
- Cashew Caesar Dressing ((recipe below))
- Optional: vegan ricotta cheese for topping
- 1/2 cup raw cashews, (soaked*)
- 1/4 cup extra virgin olive oil
- 1/2 cup water
- 1/2 teaspoon onion powder
- 2 garlic cloves, (minced)
- 1/2 teaspoon sea salt + more to taste
- 1/2 of a large lemon, (juiced + more to taste)
Instructions
- 1
To shred the Brussels sprouts, use the slicing attachment of your food processor. Alternatively, you can cut the sprouts by hand into very thin slices, or easiest yet, buy pre-shredded Brussels sprouts at your grocery store.
- 2
Place the sprouts and kale on a serving platter. Arrange the apple slices on top, and add the nuts, cranberries, pomegranate seeds, and avocado. Pour the dressing on top and mix well.
- 3
Place the soaked cashews and remaining ingredients in a high-powered blender and blend for 2-3 minutes or until the cashews are completely pulverized and the dressing is thick, smooth, and creamy.