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+ servings

Kale and Brussels Sprouts Winter Salad

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 6 to 8 (as an appetizer/side) or 3 to 4 (as a main)
Calories: 395kcal
Author: Nisha Vora


Salad Ingredients

  • 12 ounces Brussels sprouts⁣⁣ (thick outer leaves removed and shredded)
  • 1 head of Tuscan lacinato kale, sliced thinly ⁣⁣
  • 3 crisp apples or pears, thinly sliced
  • 1/2 cup toasted hazelnuts or pecans
  • 1/2 cup dried cranberries or dried cherries⁣⁣
  • 1/2 cup pomegranate seeds⁣⁣
  • 1 large ripe avocado, diced
  • Cashew Caesar Dressing (recipe below)
  • Optional: vegan ricotta cheese for topping

Cashew Caesar Dressing Ingredients

  • 1/2 cup raw cashews, soaked*
  • 1/4 cup extra virgin olive oil ⁣⁣
  • 1/2 cup water⁣
  • 1/2 teaspoon onion powder ⁣⁣
  • 2 garlic cloves, minced
  • 1/2 teaspoon sea salt + more to taste
  • 1/2 of a large lemon, juiced + more to taste


Salad Directions

  • 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.