Description
A delightful blend of kale, Brussels sprouts, crisp apples, and creamy avocado dressed in a smooth cashew dressing, perfect for winter gatherings.
Ingredients
Scale
- 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
- 1/2 cup raw cashews, soaked for 2–4 hours
- 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
- Optional: vegan ricotta cheese for topping
Instructions
- Begin by shredding the Brussels sprouts using a food processor or by hand.
- Wash and slice the kale into thin strips, and finely chop the kale stems.
- In a large serving bowl, place the shredded Brussels sprouts and sliced kale.
- Artfully arrange the thinly sliced apples on top, then scatter the toasted nuts, dried cranberries, pomegranate seeds, and diced avocado.
- In a blender, combine soaked cashews, olive oil, water, onion powder, minced garlic, sea salt, and lemon juice. Blend until smooth.
- Pour the creamy dressing over the salad and gently toss until well coated.
- Taste and adjust seasoning as needed with salt or lemon juice.
Notes
Best served immediately but can hold up for a few hours if the dressing is kept separate until serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 12g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: salad, winter salad, kale, Brussels sprouts, healthy recipe
