This delicious salad needs to be on your Thanksgiving menu. If not Thanksgiving, definitely Christmas. It’s brussels sprouts and cranberries, so it screams Thanksgiving! It’s also green, red and white- so it absolutely has some Christmas flair. Regardless of which holiday dinner you choose, this hearty winter salad will be a hit.
Brussels and Kale Winter Salad with Cranberries, Goat Cheese and Walnuts
1 bunch brussels sprouts, thinly sliced or shredded
1 bunch kale, shredded
1 package shredded white cabbage (angel hair shred)
1/2 cup dried cranberries
1/2 cup chopped walnuts
3-4 oz. goat cheese, crumbled
2/3 cup extra-virgin olive oil
1/3 cup rice wine vinegar
juice and zest of one orange
1 tablespoon honey
1 teaspoon, ground ginger
salt and pepper, to taste
- For the vinaigrette, whisk together all ingredients in a bowl. Season to your taste with salt and pepper.
- For the salad, combine brussels, kale and cabbage in a large bowl. Toss with as much or little of the vinaigrette as desired. Add in the cranberries and walnuts and toss. Top with crumbled goat cheese.
- This salad can sit in the refrigerator overnight, but is best served within 12 hours.