The title of this recipe is certainly a long name for a salad, yet somehow I feel like the more descriptive, the better. Especially when it comes to salads, there are just too many out there these days; I want you to know what sets this one apart right from the beginning.
Secondly, I’m wondering how many of you actually eat salads on Thanksgiving? For me, it’s an absolute MUST. I pile my plate full of salad before anything else. I want the greens before the beige breads and golden brown gravy.
Fill me up with nourishment, then fill me up with that pumpkin pie comfort.
Today’s post is short and sweet. I’ve been working on a MASSIVE holiday gift guide series that I cannot wait to release. It’s set to go live a few days after Thanksgiving so be sure to be on the lookout. I think I might have all of your gift needs covered which means no in-store shopping (so you can avoid crazy lines + people).
Last year both my body and my car got hit with shopping carts. No bueno.
But let’s get back to the salad.
I created this recipe months ago in anticipation of Thanksgiving. It’s truly the perfect blend of sweet and savory! The dressing is light, lemony, barely sweet but still tangy. The sweet cranberries and apples provide that seasonal flare that you long for during the cooler months coming. Oh, and how could I forget about the gorgonzola and candied pecans?! My favorite.
This salad requires some chopping of the kale and brussels sprouts, but the upside is that you can prep it all a day ahead of time! Triple bonus points for me.
A FEW TIPS:
Be sure to let this salad marinate at least an hour or two ahead of time before serving. It’s actually best when made a day ahead of time so the flavors of the dressing can sink into the kale and brussels!
If you love a true sweet and salty combo, I recommend adding a few slices of chopped bacon in. The contrast of flavors is truly exceptional.
xoxo happy salad-ing.
- Serves: 6 servings
- Serving size: 1/6th of recipe
- Calories: 264
- Fat: 17.6g
- Carbohydrates: 24.1g
- Sugar: 10.5g
- Fiber: 6.7g
- Protein: 8.8g
- For the dressing:
- 1/4 cup olive oil
- 1/3 cup freshly squeezed lemon juice
- 1 garlic clove, minced
- 1 teaspoon sugar (can sub honey or maple syrup)
- 1/8 teaspoon salt
- fresh ground pepper, to taste
- For the salad:
- 1 pound brussels sprouts, trimmed, loose leaves removed and thinly shredded
- 1 bunch of tuscan kale, stems removed and leaves finely chopped into ribbons
- 2 medium apples, cored and thinly sliced (I've been loving SweeTango apples)
- 1/2 cup dried cranberries
- 1/3 cup candied pecans, chopped
- 1/4 cup crumbled gorgonzola cheese
- OPTIONAL: 4 slices cooked turkey bacon, chopped
- In a medium bowl, whisk together olive oil, lemon juice, garlic, sugar and salt.
- In a separate large bowl, toss together shredded brussels sprouts and kale mixture with your hands. Slowly pour in dressing and use your hands to massage into the kale and brussels sprouts for about 5 minutes. Cover and refrigerate for at least one hour or up to overnight to allow for dressing to soak into the the kale and brussels.
- Once ready to serve, toss in apple slices, dried cranberries and chopped candied pecans. If you'd like you can add in chopped bacon at this point and toss salad again. Finally, garnish with crumbled gorgonzola. Serve immediately. Season with freshly ground black pepper.
- Makes about 6 servings.
Nutrition information does not include bacon as it is optional.
TO MAKE VEGAN/DAIRY FREE: Leave out the gorgonzola and bacon. Can add in diced avocado in place of the cheese
Recipe: Monique Volz // AmbitiousKitchen.com
Photography: Sarah Fennel // BromaBakery.com
If you make this recipe, be sure to leave a comment below! You can also snap a photo and tag #ambitiouskitchen on Instagram. I love seeing your creations and featuring followers!