Description
In need of some greens for your holiday table? This is your answer. It’s simple, fresh, and can be made a day or two ahead of time, making it the perfect complement to an indulgent, celebratory meal.
Ingredients
Scale
Salad
- 1 large head of lacinato (dinosaur) kale
- 1 lb Brussels sprouts
- Arils (seeds) of 1 medium pomegranate
- 1 cup pecan halves
- 1/2 cup shaved Parmesan (optional)
- 1 Tbsp olive oil
- 1/8 tsp kosher salt
Dressing
- 1/3 cup tahini
- Juice and zest of 1 medium lemon
- 1 tsp honey (can use maple syrup if vegan)
- 1/4 cup warm water (more if needed)
- 1 small clove garlic, grated with a microplane
- 1/4 tsp kosher salt
Instructions
- Prep the kale: remove the stems and chop the kale into thin strips. Place in a bowl and drizzle with the olive oil and salt. Massage with your hands until the olive oil is well mixed and the kale becomes about half the volume as when you started.
- Shave the Brussels sprouts: using a food processor with the grater attachment, feed Brussels sprouts through until they become a slaw like consistency. You can also do this with a sharp knife or mandolin.
- Make the dressing: whisk together all ingredients until creamy. If you prefer a thinner consistency, you can add more water 1 Tbsp at a time.
- Toast the pecans: place in a pan over medium heat on the stove. Toast until they become fragrant and slightly browned, 4-5 minutes. Keep a close eye on the nuts so they don’t burn. Let cool and then roughly chop.
- Make the salad: Mix kale and Brussels sprouts. Top with pecans and pomegranate arils. Add shaved parm, if using. Toss with dressing and serve. If you are making this ahead of time, leave dressing on the side until ready to serve.
Notes
Store leftovers in fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 4
- Sodium: 140
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Carbohydrates: 13
- Fiber: 4
- Protein: 6