The Ultimate Fall Salad
I sure am! Not because I ate a lot of candy; just because I prefer Mother Nature’s candy.
It’s okay, I hate me too.
Really the truth is that the husband was in charge of the Halloween candy this year and he didn’t buy any of my favorites. No Snickers, Three Musketeers, Almond Joys or M&M’s. Just Hershey Kisses and Reeses….snore.
But we did find out that Coco’s favorite is Reeses! Brandon thought it would be a good idea to rest the candy bowl on the floor directly behind the front door then about ten minutes later a certain black puppy was nowhere to be found…I’m sure you can guess the rest.
By the looks of the bowl we estimated that she ate around 5 or 6 pieces but thankfully most of them were peanut butter cups. I won’t go into too much detail as to how exactly we figured that out but let’s just say that she ate the foil too.
So anyways, it made for a scary Halloween in our house! And I also made a mental note to never leave my husband alone with our future children.
No I’m just kidding. It was an honest mistake. However, if anyone is need of a detox, it’s Coco.
So this salad, it really is a collection of nature’s finest.
Shredded kale, brussel sprouts, and red cabbage are tossed in an apple cider vinaigrette and then topped with sweet Honeycrisp apples and tart pomegranate seeds.
Side note: Did you know you can spank pomegranates do get the seeds out? Check out Julia’s tutorial for the details. It’s so easy! And kind of fun too.
To make it even better, candied maple pecans and fresh grated parmesan cheese are sprinkled on top. Yes, it’s an explosion of fall flavors!
This colorful salad is beautiful enough to be served at a holiday gathering but if you want to make it just because, then that’s fine too. The brussel sprouts, kale and cabbage are robust enough that they don’t get soggy after sitting in the dressing so it still tastes great for leftovers the next day which makes it perfect for a healthy lunch!
10 ounces brussel sprouts, thinly sliced (3 cups)
1 bunch lacinato kale, thinly sliced (3 cups)
1/2 small red cabbage, thinly sliced (2 cups)
2 apples, sliced into matchsticks (2 cups)
3/4 cup pomegranate arils (1 small pomegranate)
3 tablespoons olive oil
4 tablespoons apple cider vinegar
juice of 2 small lemons (1/4 cup)
1 tablespoon mustard
1 tablespoon honey (or agave for vegan version)
1 cup pecans, chopped
1 tablespoon olive oil
1/2 tablespoon maple syrup
1/4 teaspoon salt
1/2 cup shredded parmesan*
- Start by preheating the oven to 400°F and lined a cookie sheet with parchment paper.
- In a large bowl, combine 3 tablespoons olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon honey, 1 tablespoon mustard, juice of 1 lemon (2 tablespoons) and 1/4 teaspoon salt, then mix together. Add the shredded brussel sprouts, shredded kale, and shredded red cabbage to the bowl then toss until evenly coated with dressing and set aside.
- Next grab a small bowl and add juice from one lemon (2 tablespoons) along with 1 tablespoon apple cider vinegar. Add the sliced apples to the bowl and stir until evenly coated then set aside. This step will help to keep the apples from oxidizing (or turning brown).
- In a separate small bowl, combine 1 tablespoon olive oil, 1/2 tablespoon maple syrup and 1/4 teaspoon salt. Add the pecans to the bowl and stir until evenly coated. Spread the pecans onto the cookie sheet and then bake in the oven for about 10 minutes. If your oven is on the hotter side, you might want to check them around 7 or 8 minutes to assure that they don’t burn.
- Add the apples and the pomegranate arils to the large bowl with the shredded kale. Once the pecans are done cooking, add them to the bowl along with 1/2 cup shredded parmesan. Stir everything together and serve immediately or cover and refrigerate for up to 4 hours.
*vegan option: pecan parmesan
Leftovers can be eaten the next day but the apples and brussel sprouts will take on the color of the cabbage. If you're serving it for guests I suggest preparing it the same day.