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Start planning your holiday menu with this list of plan-based Thanksgiving recipes. From main dishes to sweet treats, enjoy my favorite dishes. #plantbased #healthyfood #healthyeating #vegan

Kale and Brussels Sprouts Salad

Ingredients

Kale and Brussels Sprouts Salad

  • 1 head lacinato kale
  • 2-3 cups shaved Brussels sprouts
  • 1 red onion , cut in half moons
  • 1/4 cups sliced almonds
  • 1/2 cup pomegranate seeds
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 batch of Dijon Mustard Pomegranate Dressing

Dijon Mustard Pomegranate Dressing

  • 1/2 cup grape seed oil or vegetable broth
  • 1/2 cup pomegranate juice or blend , such as Trader Joe's Power to the Seven
  • 2 TBL whole grain Dijon mustard
  • 1 TBL maple syrup

Instructions

  1. Dressing Instructions:

  2. Combine all ingredients into a mason jar or salad dressing carafe and shake vigorously. Refrigerate until ready to use.

  3. Salad Instructions:

  4. Place the almonds in a dry saute pan over medium heat. Toast the nuts for about five minutes, tossing often so they do not burn and are toasted on all sides. Set aside.
  5. Heat the olive oil in a saute pan and add the onion. Cook about 10 minutes until the onions are caramelized. Stir in the Brussels sprouts. Cook another 5 minutes until they have wilted down some, and are bright green with a bite still to them. Remove from the heat and allow to cool.
  6. Clean and de-rib the kale leaves. Stack on the leaves on top of each other and roll together into a tight wad. Slice the kale into ribbons and place in a salad bowl. Drizzle a few tablespoons of the dressing onto the kale and massage with your hands until softened.
  7. Stir in the Brussels Sprouts, pomegranate seeds, and almonds. Toss to combine.
  8. Drizzle with more dressing, as desired.