Kale and Brussels Sprouts Winter Salad
I have served this salad at every Thanksgiving and Christmas holiday party for the last three years because it’s that good! With all the rich and heavy food on the holiday table, it’s nice to start with something a bit lighter. There’s a little bit of everything in this salad -crunchy, creamy, tart, and sweet.
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)
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.
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.
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.