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Easy Thanksgiving Salad Recipe that Will Make you a Holiday Hero

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food savory

Easy Thanksgiving Salad Recipe that Will Make you a Holiday Hero

Savory Tuscan kale + shaved Brussel sprout salad with smoked almonds, pomegranate seeds, shaved pecorino, and a zesty Buddha’s hand vinaigrette dressing. 

 

Traditional Thanksgiving sides have come and gone in our household, mostly because we like to eat on the healthier side of the spectrum these days. This fun salad will leave your taste buds dancing and won’t be overpowered by the traditionally-rich Thanksgiving dishes. 

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Kitchen Tools: Chef’s Knife , Microplane Zester, WhiskMedium or Large Mixing Bowl 

Serves: about 6 servings

Ingredients

Dressing

*  1/2 cup Extra Virgin olive oil or grapeseed oil (my go-to is Skyy Ranch Organic EVOO) 

*  3 tablespoons fresh lime juice 

*  3 tablespoons Buddha’s hand zest (reserve 1 tablespoon for garnish)  – If you can’t find Buddha’s Hand you can also use the zest of an organic lemon, preferably a Meyer lemon.

*  1 tablespoon white balsamic vinegar (Alesi is my go-to, and the price is right

* 1 tablespoon Dijon mustard 

* 1 tablespoon minced shallot

*  1/4 teaspoon kosher salt

*  1/2 teaspoon fresh thyme, minced

*  1 clove minced fresh garlic

* freshly ground pepper 

 

TasteTip: Try some next-level Mustard:  The Pommery Royal Mustard with  Cognac is absolutely amazing  

Pommard Mustard Cognac

Pommery Mustard available here

 

salad

* 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced

* 20  medium Brussel sprouts  trimmed, finely grated or shredded with a knife

* 1/3 cup Blue Diamond Smokehouse Almonds coarsely chopped

* 1/4 cup  shaved Pecorino cheese

* 1/4 cup  fresh pomegranate seeds or 1/2 organic golden apple chopped  (you can use more or less to taste)

 

Directions

1. 

Combine all vinaigrette ingredients: salt, pepper, lemon juice, Buddha’s hand zest (reserve 1 tablespoon for garnish), lemon juice, dijon mustard, white balsamic vinegar, herbs, and garlic) together in bowl or jar. Drizzle oil into mixture slowly while whisking and whisk well to emulsify. Alternatively you can combine all ingredients into a mason jar or bottle, seal  and shake well. For best results, allow vinaigrette to marinade overnight.

2. 

Combine the finely sliced Tuscan kale and finely grated Brussel sprouts in a large bowl. 

3.

Whisk the dressing one last time and gently toss the salad with about 1/2 the vinaigrette.   Add more dressing and continue to mix until dressing has coated the salad mixture well. Garnish with remaining Buddha’s hand zest, pecorino shavings, smoked almonds, pomegranate seeds/chopped apples.  A pinch of Maldon’s Flake Sea Salt or Kosher Salt and a quick course grind of pepper finish this lovely and healthy salad.  ENJOY!