Kale and Brussels Sprouts Winter Salad

Name: Kale and Brussels Sprouts Winter Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 12 oz 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)); Optional: vegan ricotta cheese for topping; 1/2 cup raw cashews, (soaked*); 1/4 cup extra virgin olive oil ⁣⁣; 1/2 cup water⁣; 1/2 tsp onion powder ⁣⁣; 2 garlic cloves, (minced); 1/2 tsp sea salt + more to taste; 1/2 of a large lemon, (juiced + more to taste)

By Nisha Vora · Rainbow Plant LifePublic

Your rating · the average is public, yours is not

This is my favorite holiday salad recipe. 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.

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 6

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This recipe was taken from Kale and Brussels Sprouts Winter Salad · by Nisha Vora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

340 gBrussels sprouts⁣⁣ ((thick outer leaves removed and shredded))
1head of Tuscan (lacinato kale, sliced thinly ⁣⁣)
3crisp apples or pears, (thinly sliced)
0.5 cuptoasted hazelnuts or pecans
0.5 cupdried cranberries or dried cherries⁣⁣
0.5 cuppomegranate seeds⁣⁣
1large ripe avocado, (diced)
—Cashew Caesar Dressing ((recipe below))
—Optional: vegan ricotta cheese for topping
0.5 cupraw cashews, (soaked*)
0.25 cupextra virgin olive oil ⁣⁣
0.5 cupwater⁣
0.5 tsponion powder ⁣⁣
2garlic cloves, (minced)
0.5 tspsea salt + more to taste
1/2of a large lemon, (juiced + more to taste)

Steps

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.
3
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.

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Per portion

Calories: ~414.7 kcal
Protein: ~9.5 g
Fat: ~35.2 g
Carbs: ~45.9 g
Fiber: ~6.7 g
Sodium: ~146 mg

4 ingredients still need USDA food links. dried cranberries or dried cherries⁣⁣, onion powder ⁣⁣ are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Tree nuts

Partial · 11/16 ingredients linked