Serves 6
Hear me out - I make this salad for every fall and winter holiday and it is the dish I look forward to most at every fall and winter holiday!
If you live near a Trader Joe's, you had to add the spiced pumpkin seeds. They can sell out fast, because they are SO good! I went to 3 Trader Joe's to find them this year - WORTH IT!
The ingredients are pretty fluid - add quinoa, take out sweet potatoes, or replace them with squash! One ingredient I recommend that might scare some, is kale. The reason is the vegetables are heavy (and I like to add them warm) which would wilt a different lettuce, like arugula or spinach. Baby kale is my favorite because it is not too tough and doesn't scare holiday guests. If you use a thicker kale, massage it. Sounds weird, but kale chopped and massaged (just wash it and rub it in your hands) holds dressings and flavors so well!
Ingredients:
3-4 cups of baby kale
2 honey crisp apples (sliced)
1 cup of brussels sprouts (quartered)
½ avocado (sliced)
¼ cup pomegranate seeds
1/8 cup pumpkin seeds (Trader Joe's spiced pumpkin seeds are my favorite)
1/8 cup almonds
1 sweet potato (cubed)
Dressing:
¼ cup balsamic vinegar
1 tbs dijon mustard
¼ cup olive oil
Salt and pepper
Instructions:
Preheat oven to 400
On a baking sheet, toss the sweet potato and brussels sprouts with 2 tablespoons of olive oil
Bake for 30 min
Make the dressing by adding all of the ingredients to a container (I use a Tupperware container) and shake - or add to a bowl and whisk
Once cooled, assemble all the ingredients, dress it to taste, toss, serve, and enjoy!
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