With Thanksgiving one week away, here is an easy raw salad to lighten your meal. The combination of flavors is fantastic, but feel free to mixed it up and use almonds, pistachios or pepitas and tart dried cherries, as a substitute for the walnuts and cranberries.
Brussels sprouts are especially rich in vitamin K and vitamin C. They have a high fiber content which helps support regularity and gut health. Brussels sprouts, broccoli, cabbage and cauliflower as well as other cruciferous vegetables are fine to eat raw. Allow the salad to sit after dressing it, which brings the flavors together and softens the vegetables. Enjoy the holiday!
- 1 cup chopped walnuts
- 1 pound Brussels sprouts trimmed, halved and thinly sliced
- 1 pound Tuscan or curly kale thick center rib removed and leaves thinly sliced
- 1/4 cup dried cranberries
- 1 cup freshly grated Parmigiano-Reggiano cheese
- juice of a lemon
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons champagne vinegar
- 1 tablespoon Dijon or course-grain mustard
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil. Bake the walnuts for 5-8 minutes, until toasted and fragrant. They burn easily so watch them.
- Combine the Brussels sprouts and kale in a large bowl. Make the dressing by whisking all the ingredients together. Pour the dressing over the kale and Brussels sprouts. Add the walnuts, cranberries and the cheese and toss well. Let the salad sit at room temperature for about 30 minutes or for a few hours in the refrigerator. This allows the flavor to mellow and come together. Season to taste and add a generous squeeze of fresh lemon juice. Serve at room temperature.