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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.