Winter Crunch Salad
User Reviews
5
Winter Crunch Salad
Description
The salad starts with Tuscan kale massaged with olive oil to soften its texture. Brussels sprouts are lightly sautéed with garlic, salt, and pepper until tender but still retaining some bite. Toasted walnuts and coconut flakes, mixed with a few drops of liquid smoke, introduce a smoky, nutty element that complements the fresh produce.
Segments of sweet Satsuma mandarins, thinly sliced apple, and pomegranate arils elevate the salad with juicy, crisp notes and varied textures. The citrus vinaigrette made from apple cider vinegar, freshly squeezed orange juice, honey, Dijon mustard, garlic, salt, pepper, and olive oil unifies these ingredients with a bright and slightly sweet dressing.
Combined, the salad delivers a balance of bitter greens, smoky undertones, crunchy nuts, and colorful, refreshing fruit. It suits a winter meal when fresh greens paired with seasonal fruits can brighten heavier dishes or stand alone as a light entrée.
Ingredients
- 4 cups Tuscan kale removed from stems and sliced
- 1 tablespoon olive oil
- 2 cups Brussels sprouts stems removed and sliced
- 1 garlic minced, clove
- pinch salt
- pinch black pepper
- ½ cup walnuts
- ½ cup unsweetened, flaked coconut
- 2 to 3 liquid smoke drops
- 2 Satsuma mandarin segmented
- 1 apple thinly sliced
- 1/3 cup pomegranate arils
citrus vinaigrette
- 3 tablespoons apple cider vinegar
- 3 tablespoons orange juice freshly squeezed
- 1 tablespoons honey
- 1 teaspoon Dijon mustard
- 2 garlic finely minced or pressed, cloves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Place the sliced kale in a large bowl and drizzle with ½ tablespoon olive oil. Massage the oil into the kale with your hands for a few minutes, then set it aside while you prep the other ingredients.
- Heat a skillet over medium heat and add the other ½ tablespoon of olive oil. Add in the brussels and garlic with a pinch of salt and pepper. Stir and cook for 6 to 8 minutes, as the brussels soften just slightly. Set the brussels aside.
- Wipe out the skillet with a paper towel so it is dry (or use a new one!) and add the walnuts. Toast, stirring often, for about 5 to 6 minutes, just until the walnuts are fragrant and golden. Transfer the nuts to a bowl. If you’d like, you can chop them.
- With the same skillet over medium-low heat, add the coconut. Add in the drops of liquid smoke and toss well to combine. Toast, stirring often, for 3 to 4 minutes, just until golden. Turn off the heat.
- Assemble the salad by adding the brussels to the bowl of kale. You can add another pinch of salt and pepper here if you wish, then toss the kale and brussels together.
- Top the salad with the satsuma wedges, apples, pomegranates, walnuts and coconut. Drizzle with the dressing below or your dressing of choice!
citrus vinaigrette
- In a bowl, whisk together the vinegar, juice, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed jar for about a week.
User Reviews
Overall Rating
5
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