The perfect salad for your holiday meal. Kale and brussels sprout salad with cranberries, marinated onions, almonds and pecorino cheese.
I wasn’t planning to share a salad recipe this week, but I made this salad for our Friendsgiving over the weekend and it’s way too good not to share.
If you’re in need of an extra side dish or some green veggies on your Thanksgiving menu, I’ve got you covered!
I know most people couldn’t care less about salad when there’s turkey, gravy, potatoes and stuffing to be had, but this isn’t your average salad. It’s jazzed up with dried cranberries, marinated onions, toasted almonds and a good amount of pecorino cheese. Trust me, you’ll want to make room on your plate for it.
And if you’re like me, you’ll probably go back for seconds. It’s so good!
The base of shredded raw kale and brussels sprouts is massaged with lemon juice so it’s tender and palatable, but the sprouts still have a bit of raw veggie crunch to them which I like. The cranberries add a nice pop of color and a hint of sweetness while the marinated garlic and onions bring a sharp, almost spicy flavor to the dish. The grated pecorino is pretty much invisible once it’s mixed in, but it adds a salty, creaminess that steps this salad up from being an everyday salad to something you can serve for a holiday meal.
I love the bright green color with the specks of red and brown. So pretty!
If you can’t tell, I’m kind of obsessed with this salad. It might be my new favorite.
We liked it so much at the Friendsgiving, I’m going to make it again for Thanksgiving with Isaac’s family on Thursday. Can’t wait!
Shredded Kale and Brussels Sprout Salad
- 4 cloves of garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- 1/4 cup olive oil
- 2 Tablespoons Balsamic vinegar
- 1 yellow onion, super thinly sliced
- 1 large bunch of Lacinato kale, washed and de-stemmed
- 1 lb brussels sprouts
- juice of 2 lemons
- 2/3 cup dried cranberries
- 1/4 teaspoon red pepper flakes
- pinch of nutmeg
- 3/4 cup finely grated Pecorino Romano cheese (Fresh Parmesan will work too)
- 1/4 cup almonds, sliced or chopped
- Preheat oven to 350°. Add almonds to a baking sheet and place in oven to toast. Stir almonds after 5 minutes. Allow to toast about 3-4 minutes longer or until the almonds are golden. Remove from oven and allow almonds to cool.
- Meanwhile, toss together the ingredients for the dressing by muddling together the minced garlic with sea salt and black pepper using a mortar and pestle. Place muddled garlic and spices into a mason jar with olive oil, balsamic and thinly sliced onion. Shake to combine and let marinate.
- In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. (If you don’t have a food processor, you can chop the kale and brussels sprouts by hand. Just make sure to slice them very thin.) Place in a large bowl.
- Pour the lemon juice over the kale and brussels sprout mixture, sprinkle on a little sea salt and massage with clean hands. Once the kale mixture is massaged, add cranberries, red pepper flakes and nutmeg to the bowl. Pour the dressing over the salad mixture and give it a good stir. Add cheese and stir again. Top with toasted almonds. Enjoy right away or let sit for a bit to marinate before serving.
Oh, and if you’re still planning your holiday menu, here are a few of my favorite Thanksgiving dishes:
- Quinoa Stuffing (GF)
- Tofu Walnut Stuffing (GF, Vegan)
- Lentil Loaf (GF, Vegan)
- Pumpkin Spice Salmon (GF) <— perfect Thanksgiving main entrée for Pescatarians
- Roasted Cauliflower and Lentil Salad (GF, Vegan)
- Baby Kale Harvest Salad (GF, Vegan)
- Fall Harvest Spinach Salad (GF, Vegan)
- Crackling Cauliflower (GF, Vegan)
- Brussels Sprout Chopped Salad (GF)
- Watergate Salad
- Apple Crisp (GF, Vegan)
- Quinoa Gingersnap Cookies (GF, Vegan)
- Raw Mini Apple Pies (GF, Raw, Vegan)
- Apple Pie Squares (Vegan)
- Mini Pumpkin Muffins (Vegan)
- Easy Pumpkin Pie Mousse (GF, Vegan)
- Flourless Pumpkin Spice Muffins (GF, Vegan)
- Cranberry Chocolate Chip Banana Bread (Vegan)
Questions of the day:
1) What’s your favorite Thanksgiving dish? Mine is this healthy sweet potato casserole! The crunchy pecan topping is amazing.
2) Do you work out on Thanksgiving day? I always try to get in some sort of workout. I definitely know that I won’t be running a Turkey Trot this year. My Thanksgiving day patella dislocation kind of ruined that for me. I would take a Pure Barre class, but my studio is closed on Thanksgiving Day so I’m doing a cycle class instead.