This Winter Salad is hearty with sweet notes from the dried cranberries, a little salt from the parmesan, and a nice brightness from the lemony vinaigrette. Try it tonight!
Sometimes in the colder months, I want a healthy side that will stand out next to some comfort food or that can be served alone and topped with some beautifully roasted salmon, and this Winter Salad can do both.
Roasting the cashews ahead of time gives this salad a beautiful depth of flavor and the greens that go in it pair so well with the lemon vinaigrette. It truly is a must-try.
Place cashews on a pan over medium heat and toast until slightly browned. Be careful to watch them as they can burn fast. Remove to cutting board and chop. Set aside.
Trim and halve the Brussels sprouts. Remove the ribs of the kale. Core the radicchio. Cut the sprouts, kale and radicchio into thin shreds, similar to coleslaw. Put them all in a large bowl.
In a small bowl, whisk together, lemon juice, oil, salt and pepper until well incorporated. Using half of the vinaigrette to start, pour it over leafy mixture. Use more dressing until salad is nicely coated, but not too wet.
Shave the parmesan using a vegetable peeler. Add cashews, cranberries and parmesan to the salad and toss. Salad can be served immediately, but I prefer to prepare it an hour or two ahead of time to allow the flavors to marry.
Enjoy!
Ingredients
Directions
Place cashews on a pan over medium heat and toast until slightly browned. Be careful to watch them as they can burn fast. Remove to cutting board and chop. Set aside.
Trim and halve the Brussels sprouts. Remove the ribs of the kale. Core the radicchio. Cut the sprouts, kale and radicchio into thin shreds, similar to coleslaw. Put them all in a large bowl.
In a small bowl, whisk together, lemon juice, oil, salt and pepper until well incorporated. Using half of the vinaigrette to start, pour it over leafy mixture. Use more dressing until salad is nicely coated, but not too wet.
Shave the parmesan using a vegetable peeler. Add cashews, cranberries and parmesan to the salad and toss. Salad can be served immediately, but I prefer to prepare it an hour or two ahead of time to allow the flavors to marry.
Enjoy!
-Happy Eating,
Brittany
Looking for more sides? Try our Roasted Sheet Pan Veggies
