Looking for deliciously satisfying cold weather salad recipe that will keep you on track with your healthy eating throughout the holiday season? I’ve got a great, flavorful crunchy salad/slaw made with a blend of hearty greens like kale, shredded Brussels sprouts, cabbage and broccoli (my local grocery store sells a “cruciferous crunch” salad mix I like to use for this recipe). All you need to do is whip up the creamy dijon dressing made with olive oil, lemon juice, shallots — all blended up to creamy perfection. The addition of ruby red pomegranate seeds and slivered almonds make this salad extra festive and fun. It’s a hubby favorite (preferably with the addition of shredded parmesan cheese) that’s perfect for the holiday season. Here’s a healthy option to put on the table that everyone will love. For a larger crowd, I make 2 bags with double the dressing recipe.
A Festive Kale and Brussels Sprout Salad Recipe
Looking for deliciously satisfying cold weather salad recipe that will […]
- shredded cruciferous greens salad mix: 1 10 oz. bag
- olive oil: 1/3 cup
- lemon juice: 2 tablespoons
- dijon mustard: 1 tablespoon
- shallot: 1, small (diced)
- salt: 1/4 teaspoon
- freshly cracked black pepper: 1/8 teaspoon
- roasted unsalted slivered almonds: 1/4 cup
- pomegranate seeds: 1/4 cup
- parmesan cheese: 1/4 cup, finely grated (optional)
Step 1: To make the salad dressing, combine the olive oil, lemon juice, dijon mustard, diced shallot, salt, and pepper in the blending pitcher/cup included with your immersion blender (or use a standard blender). Blend until smooth.
Step 2: Combine the greens and blended salad dressing in a big bowl. Toss to coat.
Step 3: Fold in the slivered almonds and pomegranate seeds (and cheese, if using).
*Note: This salad sits really well, so it can be served right away or stored and served a couple of hours later (or next day).