Brussels and Kale Winter Salad with Cranberries, Goat Cheese and Walnuts

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.

winter salad

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

Citrus Vinaigrette

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

  1. For the vinaigrette, whisk together all ingredients in a bowl. Season to your taste with salt and pepper.
  2. 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.
  3. This salad can sit in the refrigerator overnight, but is best served within 12 hours.

brussels and kale winter salad

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