As we enter into November, I think of all foods FALL! But if you live in Central / Southern California you probably are like me and don’t want to touch the oven, it’s been so warm! This salad is perfect to make ahead of time for a Thanksgiving side dish as it holds well and packs a powerful punch of nutrients and minerals. It would be delicious the day after Thanksgiving with some leftover turkey as well.
I shaved the brussels sprouts and kale, I like the texture! It’s a great base for these fall ingredients, you have the tart pomegranate, creamy pecorino, thyme sprouted pumpkin and sunflower seeds and a garlicky, lemon, apple cider vinaigrette that ties it all together. If the weather was a bit cooler I’d roast butternut squash and throw it in for some texture and color!
Lemons and kale just go together in my opinion. The tangy-ness of the local lemons pair perfectly with the hearty kale and brussels. I make this dressing at least a few hours ahead of time so the flavors marinate and blend together. You could definitely do it the day before!
Balance. For me, balance is key during the holidays! I love indulging in rich, flavorful foods… don’t get me wrong. But I still crave nutrient rich salads to break things up a bit. Brussels sprouts are high in fiber, decrease inflammation and can improve blood sugar control. Pomegranate is an anti-inflammatory, aids in digestion, is packed full of vitamin C and antioxidants. The sprouted seeds add a punch of vitamins and minerals including vitamin D…. you get my point. This salad is full of delicious superfoods.
Apple Cider Shallot Vinaigrette Ingredients
2 cloves garlic minced
1 shallot minced (or 2 tablespoons onion)
Juice from 1 lemon or 1 small orange
2 tsps apple cider vinegar
2 tsps agave or honey
1 tsp whole grain mustard or dijon
whisk in olive oil (approximately 1/3 cup)
salt and pepper to taste
Recipe by Alyssa Potter
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