As Christmas Day is almost here, I’m sure holiday parties are in full swing left and right. And, if you’re still looking for the best salad that will surely please the crowd, I recommend this recipe from Kayla Chandler. This winter salad is not only a crowd-pleaser, but the fusion of the flavors will surely leave everyone wanting more.
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It’s also the best way to sneak in raw veggies and fruits! Peaky eaters won’t surely mind as this recipe is the best they’ll ever taste. Everyone will absolutely love this, trust me. Try this recipe today and see for yourself!
Ingredients:
- 3 cups of sweet potatoes, peeled and cubed
- 3 beets, peeled and cubed
- 1 tbsp avocado oil
- salt and ground black pepper
- 1 cup of pecans, halved
- 8 cups of kale, de-stemmed and chopped
- 1 lemon, juiced
- 2 tbsp extra virgin olive oil
- 2 cups of brussels sprouts, shredded
- 1 cup of carrots, shredded
- 1 cup of red cabbage, shredded
- 1 apple, cored and diced
- 1 pear, cored and diced
- 4 oz goat cheese
- 1/2 cup pomegranate arils
For the Dressing:
- 1/2 cup red wine vinegar (or apple cider vinegar)
- 1/2 cup extra virgin olive oil
- 1 1/2 tbsp pure maple syrup (or raw honey)
- 1 tbsp + 1 tsp Dijon mustard
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
Directions:
Step 1
Preheat your oven to 400 degrees F. Next, peel and cube the sweet potatoes and beets, and place them on a parchment paper-lined baking sheet. Drizzle some olive oil and season with some salt and ground black pepper. Roast them in the preheated oven for 30 to 35 minutes. In the meantime, prep and chop the rest of the ingredients and start to assemble the salad.
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Step 2
Add the chopped kale to a large salad bowl along with the juice of a lemon and 2 tbsp of extra virgin olive oil. Gently massage the kale for about three to five minutes to help break down the fibers. Next, add the shredded Brussels sprouts, carrots, and red cabbage. Toss them until fully combined. After this, toast the pecans for a few minutes over the stovetop, and set them aside. Next, add the cored and cubed apple and pear with the roasted sweet potatoes and beets. Toss until everything is combined.
Step 3
Now, make the dressing. In a mixing bowl, add 1/2 cup red wine vinegar, 1/2 cup extra virgin olive oil, 1 1/2 tbsp pure maple syrup, 1 tbsp + 1 tsp Dijon mustard, 1/4 tsp sea salt, and 1/4 tsp ground black pepper. Mix well, then drizzle it over the salad. Toss, making sure the dressing is distributed evenly. Lastly, top the salad with the toasted pecans, pomegranate seeds, and goat cheese. Serve and enjoy!
Ultimate Winter Salad Recipe
