Shredded Brussels Sprouts & Kale Salad

A festive salad perfect for the holidays. Shredded brussels sprouts and kale are mixed with quinoa, apples, gouda, pomegranate arils, and chopped hazelnuts and dressed in a maple lemon vinaigrette. It’s a simple and beautiful salad that’s perfect as a Christmas side dish, or even as a healthy meal. A great thing about this salad is that you can make it a day or two in advance (dressed and all!) and it won’t get soggy. I’ll even make a big batch and eat it every day of the week for lunch! So easy!

About 6 Servings

Ingredients

• 1 bunch of kale, stems removed and thinly sliced into shreds

• 12 ounces brussels sprouts, sliced and chopped into shreds

• 1-2 cups cooked quinoa

• 1/2 cup julienned gouda (optional)

• 1 honey crisp apple, julienned

• 1 cup roughly chopped hazelnuts

• 1/2 cup pomegranate arils

For The Dressing:

• Juice of one lemon

• 1/3 cup white wine vinegar

• 1/3 cup olive oil

• 1 tbsp maple syrup

• 1 garlic clove, minced

• 1/4 tsp salt

• 1/2 tsp pepper

Directions

1. To a large bowl, add the shredded kale, shredded brussels, cooked quinoa (add more for a more hearty salad), julienned gouda, julienned apple, chopped hazelnuts, and pomegranate arils.

2. In a small bowl, make the dressing by whisking together all of the ingredients.

3. Add as much of the dressing as you’d like to the salad and toss to combine.