Brussels Sprout & Kale Salad with Tangy Cranberry Lemon Dressing

I usually make a version of this salad for Easter, Thanksgiving and Christmas. It's a fresh and healthy side to the sometimes rich holiday meals.


  • 6 cups of shredded brussels sprouts
  • 1 bunch of black lacinato kale, sliced thin
  • 1.5 cup of dried currents
  • 1 cup of pinenuts
  • Seeds from one large pomegranate


  • 1 garlic clove, minced
  • 1/4 cup lemon juice
  • 1/4 cup apple cider vinegar
  • 1/4 cup Cranberry, Sour Cherry & Port Preserve
  • 1/2 cup light flavoured vegetable oil
  • Salt & pepper to taste


    • Place garlic, lemon juice, apple cider vinegar and Cranberry, Sour Cherry & Port Preserve in a blender and give a good whirl.
    • Slowly drizzle in oil.
    • Season with salt and pepper to taste.
    • Toss salad in enough dressing to coat the greens before serving.

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