Brussels & Kale Holiday Salad with Lemon Maple Mustard Dressing
I am absolutely in love with this holiday salad. I mean, duh. It’s a kale salad, so of course I’m going to love it. I’m not exactly the biggest fan of traditional Thanksgiving and Christmas flavors, but this one hits the spot for me. This creamy vegan and gluten-free salad is easy-to-make, is good for those with dietary restrictions, and is filled with lots of veggies, which makes it a nice break from the other heavy traditional dishes that may be part of your dinner. It also has some seasonal holiday ingredients, including Brussels sprouts, cranberries, and shaved almonds.
Ingredients (serves 6)
3 cups shaved Brussels sprouts (I used 1 bag from Trader Joe’s and then “shredded” it extra in my blender)
2 cups thinly chopped lacinato kale (optional: massage with olive oil and sea salt to soften)
1 gala apple, finely diced
2 small avocados (or 1 large) diced
1/2 cup shaved almonds
1/2 cup dried cranberries
Lemon Maple Mustard Dressing
4 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
Juice of 4 small lemons
2 teaspoons pure maple syrup
1. Add salad ingredients to a large bowl.
2. Prepare dressing by mixing together mustard, olive oil, lemons, and maple syrup together with a fork until smooth.
3. Pour dressing over salad ingredients, and toss together until evenly coated.
This serves about 6 as a side dish (maybe stretched to about 8 as well). This would serve about 4 as a larger main meal.