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


  • 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) ⁣⁣


  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


  • 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.


  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.