Holiday Kale & Shaved Brussels Salad

December 7, 2017 Comments Off on Holiday Kale & Shaved Brussels Salad

Ask and you shall receive.  Many of you asked for the recipe of the salad I towed to this year’s Thanksgiving feast, so here it is!

In an effort to add something on the lighter side-I’m towing along this Holiday salad to all my get-to-gethers.  It’s filled with all the classic heart warming flavors we love, but its a dish to give your body a break between bites.

If you read my post from Turkey Pot Pie, you know that in the past Holiday’s have been a tough time for me when it comes to food. So bringing this salad along falls directly in line with #2 on my holiday survival list:

  1.  Follow the 1 Bite Rule-  Take one bite of the treat you think is going to be so delicious & so incredible, and if it’s not- stop eating, there is plenty of other options on the dinner table!
  2. Volunteer to bring your favorite dish so you can control the ingredients that go into it!
  3. Leave the leftovers behind. – I’m all well & good in taking in a piece of Pumpkin pie on Thanksgiving, but I don’t need an additional 4 slices sitting to take home with me.
  4. Don’t treat your holiday celebrations like a cheat day. Go in with and open mind. Refocus your attention from the food to the company & enjoy yourself!

Happy Holidays!

Holiday Kale & Shaved Brussels Salad

Ingredients

  • For the salad:
  • 1 small to medium Delicata Squash (optional), seeded & sliced
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/4 teaspoon salt
  • 1 bunch of kale, stemmed and chopped into ribbons (about 4 cups chopped kale)
  • 2 C shaved brussels sprouts (about 1/2 lb)
  • 1/3 C pomegranate seeds
  • 1/4 Cgoat cheese
  • 1/4 C pistachios, chopped
  • For the dressing:
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 Tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 tsp maple syrup (or honey)
  • Freshly ground salt and pepper, to taste

Instructions

  • Preheat oven to 400 degrees F.
  • Place sliced butternut squash on baking sheet, drizzle 1 tbsp olive oil over the top then add garlic, Salt & pepper.. Toss to coat. Cook for 15-20 minutes or until fork tender.
  • While the squash is cooking. In a mixing bowl, combine the kale & brussels sprouts.
  • Next prepare your dressing:Combine all ingredients in small bowl & whisk until smooth. Pour dressing all over the chopped kale. Using your hands gently massage the dressing into the greens for a few minutes.
  • Add the pomegranate seeds, pistachios & goat cheese. Toss to combine.
  • Lastly top with Delicata squash & serve. If traveling with this salad, do not add goat cheese & nuts until ready to serve.
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