Holiday festivities are in full swing and that means it’s time to start planning another healthy holiday feast.
This time of year it seems that everything is either covered in a stick of butter or doused with an unhealthy dose of sugar! Don’t get me wrong…I love butter and chocolate but there’s a time and a place for those sweet indulgences.
This time of year there is no better way to balance out our 80:20 than with a bountiful fresh green salad.
This festive salad boosts a raw base of enzyme-rich leafy green kale, topped with some detox-promoting roasted veggies and a tangy cranberry vinaigrette.
The contrast between the bright green kale and red dried cranberries make it a perfect feast for they eyes and the tummy.
Check it out and be sure to let me know what you think in the comment section below. Until next time, have a healthy and happy holiday season!
With love and holiday cheer,
Holiday Salad with Harvest Cranberry Vinaigrette
Yield: 8-10 small salads
Ingredients for the salad:
- 1 ½ pounds Brussels sprouts, trimmed and halved (about 6 large handfuls)
- 1 medium or large cauliflower, cut into small florets
- 2 TB. coconut or olive oil
- Sea salt and freshly ground black pepper to taste
- 1 ½ cups beans (Cannellini beans, chickpeas, or any beautiful heirloom bean, drained and rinsed or, if dried, soaked and cooked)
- 1 bunch kale, stems removed and roughly chopped
Ingredients for the dressing:
- 2 TB. apple cider vinegar
- 1 TB. Dijon mustard
- ¼ cup fresh cranberries
- 2 TB. capers, chopped
- 1-2 tsp. honey
- ½ ripe pear, chopped (optional, adds sweetness and creaminess)
- 1-2 cloves garlic
- ⅓ cup olive oil
- Sea salt and freshly ground black pepper to taste
Directions:
Preheat oven to 450o F.
In a large bowl, toss the Brussels sprouts and cauliflower with oil. Spread vegetables across a large baking sheet or roasting pan and season with salt and pepper. Roast until the sprouts and cauliflower are tender and beginning to brown, about 15 to 20 minutes.
Remove the pan from the oven and return vegetables to large bowl. Add the beans, toss, and then set aside to cool. When vegetables are mostly cooled, add kale.
To make the dressing, add apple cider vinegar, mustard, cranberries, capers, honey, pear (if using), and garlic to a high-speed blender. Pulse to blend, occasionally scraping down the sides to mix. Slowly add olive oil until dressing is fully emulsified. Season with salt and pepper.
To serve, transfer Brussels sprouts, cauliflower, and kale to a serving bowl (or use the same bowl). Add the beans and about half of the dressing. Toss gently and add more dressing, if needed, to cover the salad lightly.
Store any leftover dressing in a closed container in the refrigerator for up to 3 days. Serve salad immediately or chill and serve within 2 hours.
