Kale and Brussels Sprouts Winter Salad

This is my favorite salad recipe, and I make it every holiday season. 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. Hope you enjoy it!

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Kale and Brussels Sprouts Winter Salad

Vegan, Gluten-Free, Paleo
Serves 6-8 as a side dish

Ingredients

  • 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) ⁣⁣

Directions

  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.

Cashew Caesar Dressing

Ingredients

  • 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

*Soak the cashews in hot water for at least 2 hours, in boiling water for 1 hour, or in room temperature water overnight.

Directions

  1. 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.