This is my favorite salad recipe, and I make it every holiday season. Even my salad-hating family members (I’m looking at you, mom) devour this salad. There’s a little bit of everything in this salad – crunchy, creamy, tart, and sweet.
Servings 6to 8 (as an appetizer/side) or 3 to 4 (as a main)
12ouncesBrussels sprouts(thick outer leaves removed and shredded)
1head of Tuscanlacinato kale, sliced thinly
3crisp apples or pears,thinly sliced
1/2cuptoasted hazelnuts or pecans
1/2cupdried cranberries or dried cherries
1large ripe avocado,diced
Cashew Caesar Dressing(recipe below)
Optional: vegan ricotta cheese for topping
Cashew Caesar Dressing Ingredients
1/4cupextra virgin olive oil
1/2teaspoonsea salt + more to taste
1/2of a large lemon,juiced + more to taste
To shred the Brussels sprouts, use the slicing attachment of your food processor. Alternatively, you can cut the sprouts by hand into very thin slices, or easiest yet, buy pre-shredded Brussels sprouts at your grocery store.
Place the sprouts and kale on a serving platter. Arrange the apple slices on top, and add the nuts, cranberries, pomegranate seeds, and avocado. Pour the dressing on top and mix well.
Cashew Caesar Dressing Directions
Place the soaked cashews and remaining ingredients in a high-powered blender and blend for 2-3 minutes or until the cashews are completely pulverized and the dressing is thick, smooth, and creamy.
*Soak the cashews in hot water for at least 2 hours, in boiling water for 1 hour, or in room temperature water overnight.