Thanksgiving Salad
Ingredients
The salad
-
½
bunch
Curly kale
-
½
lb
Brussels sprouts
-
1
medium
Apple
-
1
medium
Bartlett pear
-
⅓
cup
Dried cranberries
-
⅓
cup
Pecans
-
⅓
cup
Feta cheese
The dressing
-
¼
cup
Olive oil
-
2
tbsp
Maple syrup
-
1
tbsp
Apple cider vinegar
-
½
tsp
Sea salt
-
⅛
tsp
Black pepper
Instructions
- Shred the brussels sprouts using a food processor or chop finely with a knife.
- Shred the kale in the food processor and set aside.
- In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, salt, and pepper to make the vinaigrette.
- In a large bowl, combine the shredded brussels sprouts and kale, then pour the dressing over the greens and massage gently.
- Top the salad with sliced apples, pears, dried cranberries, pecans, and feta cheese, then toss to combine.
Nutrition Facts (estimated)
Servings
6
Calories
225
Total fat
15.6g
Total carbohydrates
19.7g
Total protein
3.9g
Sodium
0mg
Cholesterol
0mg
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