I made this salad for our family Thanksgiving dinner. When I told my mom I was going to bring a salad to our big family dinner she said, "Nobody is going to want to eat a salad Toni". I told her that I knew that there would be a buffet of carbs and casseroles! I wanted some kind of green goodness I could fill my plate up with. The funny thing is that everyone raved over my salad. I would even go as much as to say it was some of my families favorite thing they ate that day! It was mine :) My husband even rolled his eyes a bit when I told him what I was making and of course he loved it as well.
Salads don't have to be boring. They can be full of flavor and something you enjoy eating. I also made pumpkin whoopie pies for Thanksgiving. I'll save those for another blog. They were delicious too and a hit as well. Who doesn't love pumpkin or whoopie pies? Put them together and you have an explosion of goodness in your mouth.
Ok so enough about my family and whoopie pies. This salad is not only delicious but also beautiful with all of its color. It has shredded kale, brussel sprouts, and red cabbage and tossed in an apple cider vinaigrette and then topped with sweet Gala apples and tart pomegranate seeds. A trick to getting the arils out of the pomegranate is to cut the pomegranate in half and take a wooden spoon and begin to hit firmly on the top surface of the pom. Don't be afraid to give it a few good whacks! This could be a little therapy for you as well! The arils will begin to fall out. Pomegranates are known as a super food with tons of wonderful health benefits, including fighting cancer and heart disease, as well as lowering blood pressure and cholesterol. They’re also loaded with B vitamins, potassium, and folic acid. So this interesting fruit provides us with wonderful health benefits and stress relief!
This colorful salad is perfect for a holiday gathering and great as leftovers. The brussel sprouts, kale and cabbage are vigorous enough that they don’t get soggy after sitting in the dressing so it still tastes great for leftovers the next day. This salad is topped with candied maple pecans and if you like you can sprinkle some parmesan as well.
Fall & Christmas Salad
Servings: 4 large or 6 small salads
Prep Time: 20
Cook Time: 10
Total Time: 30
For the Salad
10 ounces brussel sprouts, thinly sliced (3 cups)
1 bunch kale, thinly sliced (3 cups)
1/2 small red cabbage, thinly sliced (2 cups)
2 apples, sliced into matchsticks (2 cups)
3/4 cup pomegranate arils (1 small pomegranate)
3 tablespoons olive oil
4 tablespoons apple cider vinegar
juice of 2 small lemons (1/4 cup)
1 tablespoon mustard
1 tablespoon honey (or agave for vegan version)
1/2 cup shaved parmesan*
1 cup pecans, chopped
1 tablespoon olive oil
1/2 tablespoon maple syrup
1/4 teaspoon salt
Start by preheating the oven to 400°F and lined a cookie sheet with parchment paper.
In a large bowl, combine 3 tablespoons olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon honey, 1 tablespoon mustard, juice of 1 lemon (2 tablespoons) and 1/4 teaspoon salt, then mix together. Add the shredded brussel sprouts, shredded kale, and shredded red cabbage to the bowl then toss until evenly coated with dressing and set aside.
Next grab a small bowl and add juice from one lemon (2 tablespoons) along with 1 tablespoon apple cider vinegar. Add the sliced apples to the bowl and stir until evenly coated then set aside. This step will help to keep the apples from oxidizing (or turning brown).
In a separate small bowl, combine 1 tablespoon olive oil, 1/2 tablespoon maple syrup and 1/4 teaspoon salt. Add the pecans to the bowl and stir until evenly coated. Spread the pecans onto the cookie sheet and then bake in the oven for about 10 minutes. If your oven is on the hotter side, you might want to check them around 7 or 8 minutes to assure that they don’t burn.
Add the apples and the pomegranate arils to the large bowl with the shredded kale. Once the pecans are done cooking, add them to the bowl along with 1/2 cup shredded parmesan. Stir everything together and serve immediately or cover and refrigerate for up to 4 hours.
Leftovers can be eaten the next day but the apples and brussel sprouts will turn purple from the cabbage. If you’re serving it for guests I suggest preparing it the same day.
“Do you not know that your bodies are temples of the Holy Spirit, who is in you, whom you have received from God? You are not your own; you were bought at a price. Therefore honor God with your bodies.” 1 Corinthians 6:19-20