Ingredients
For the Salad:
2–3 heads of washed black kale, spines removed, sautéed in olive oil and garlic till soft
3 cups of brussel sprouts cooked in olive oil and very well seasoned. Cook till it reached the consistency of your liking!
1 apple, thinly sliced – I used a honey crips apple as they’re currently in season
3/4 cup of raw walnuts
1/3 cup pumpkin seeds
1/3 cup vegan feta
1/4 cup pomegranate seeds
For the dressing:
3–5 tbsp olive oil, depending on preference and how emulsified you want your dressing
juice of 1 lemon
1/2 tsp mustard seeds
1/2 tsp dried lemon thyme
1/2 tsp dried lemon peel
4 cloves roasted garlic
season well as the salad will not be overly seasoned
Instructions
Into a large salad bowl place/assemble your ingredients in a gorgeous arrangement.
For the dressing simply add all your ingredients into a jar and using a hand blender blend till smooth and creamy (around 30-40 seconds).
Notes
In order to keep your salad fresh I suggest adding your dressing separately and after platting. It keeps the apples crunchy and the kale from wilting.
Lasts up to two days in a tight sealed container in the fridge.
Keywords: nourishing, plant based, vegan, salad
Just made this for dinner as a side! It was really delicious. You’re right calling it cozy! Will definitely be making it again.
★★★★★
Thank you so much for the love, hun!
Amazing! Made it for dinner as a side and was very pleased! You’re right calling it cozy. Will definitely be making it again.
This salad is unbelievable! One of the best I have had, very tasty and filling.
Thanks very much, Craig!
This is the BEST winter salad I’ve ever had. So comforting and delicious 🤤 I’ll be back for more.
★★★★★
YES! Thanks for the love Jasmine. Please let me know what you make next!