Brussels Sprout & Kale Salad with Tangy Cranberry Lemon Dressing

A great dish for holidays like Easter, Thanksgiving and Christmas. It's a fresh and healthy side to the sometimes rich holiday meals.

Brussels Sprout & Kale Salad with Tangy Cranberry Lemon Dressing

Name: Brussels Sprout & Kale Salad with Tangy Cranberry Lemon Dressing
Yield: 4-6
Ingredients: 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 SaltSpring Kitchen Co. Cranberry, Sour Cherry &amp; Port Preserve; 1/2 cup light flavoured vegetable oil; Salt &amp; pepper to taste

Rated 5.0 stars by 1 users

Author:

SaltSpring Kitchen Co.

Servings

4-6

A great dish for holidays like Easter, Thanksgiving and Christmas. It's a fresh and healthy side to the sometimes rich holiday meals.

Ingredients

Salad

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

Dressing

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

View Cart (0) Checkout

Directions

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.