Kale and Brussells Sprout Salad with Cashews, Pears, and Pomegranate
2016-10-25 07:53:19
Serves 6
Ingredients
- 5 cups packed chopped curly kale
- 1 cup shredded Brussels sprouts
- 1/4 cup Everyday Vinaigrette
- 1 cup diced pear
- 1/4 cup chopped raw, unsalted cashews
- 1/2 cup fresh pomegranate seeds
- Everyday Vinaigrette\1/3 cup red wine vinegar (substitute white wine vinegar, if preferred)
- 1 teaspoon kosher salt
- 1/4 teaspoon finely ground black pepper
- 1/8 teaspoon garlic powder
- 1/3 cup extra virgin olive oil
- 1/3 cup neutral tasting oil (grapeseed, vegetable, or canola)
Instructions
- 1. In a large bowl, toss the kale and Brussels sprouts with the vinaigrette. Divide mixture evenly among 4 plates (1 1/2 cups each).
- 2. Garnish each plate with 1/4 cup diced pear, 1 tablespoon cashews, and 2 tablespoons pomegranate seeds.
- Everyday Vinaigrette
- Add vinegar, salt, pepper and garlic powder to bowl or 2-cup measure cup; whisk together. Continue whisking rapidly while adding oils in a thin stream. Or, add all of the ingredients to a jar or salad dressing shaker bottle; shake vigorously until well combined.
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