This is literally the perfect make ahead salad to bring to a potluck, add to your holiday or supper club meal. Simple real ingredients are what make this so easy and so good. This salad will hit a home run with everyone at your table.
Ingredients:
1 10 or 12 oz bag shredded brussel sprouts
2 big handfuls of chopped kale
1 cup chopped nuts of choice
1/2 cup chopped parmigiano reggiano
1/2 cup chopped dried cranberries (fresh apple or pear)
Dressing:
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
2 tablespoons of pure maple syrup
2 tablespoons of Dijon mustard
1/4 teaspoon salt
Black pepper to taste
Instructions:
Whisk together the dressing ingredients in small bowl until well combined.
Give the brussel sprouts and kale an additional chop, you want smaller bite size pieces.
Add greens to large bowl.
Dress the salad and toss to evenly coat.
Chop the nuts, cranberries (or fruit), and parmigiana.
Add to top of salad.
Toss and serve.
TIPS:
The sweet and spicy candied pecans from Trader Joe’s really added some flair to the dish. I’ve also used a combo of plain and honey roasted peanuts for a successful twist. See what you grocery store has to offer, you can’t go wrong! I would invest in a small block of the parmigiana reggiano, which you can find it at most grocery stores, and it’s different than Parmesan. Ultimately any cheese you prefer will do. You could also use chopped pear instead of cranberries for a fresh alternative.
This is the perfect make ahead salad. You can mix and leave it in the fridge for up to 24 hours.
Perfect for your Thanksgiving meal, they will gobble it up. (I can’t stop.)
Live well friends,
Christy