Search
Rate this post
(4)
Kale, Brussel Sprouts, and Apple Salad with Cashew Caesar Dressing
Recipe Intro From rainbowplantlife

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Say hello to my favorite holiday salad! I make this salad at Thanksgiving and Christmas every year because it’s that good! With all the rich and heavy food on the holiday table, it’s nice to start with something a bit lighter. There’s a little bit of everything in this salad -crunchy, creamy, tart, and sweet. -@rainbowplantlife

Recipe

Prep time 10mins
Yield: Serves or Makes 3 - 4
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).

For the Salad

ingredients

  • 12 ounces shredded brussel sprouts⁣⁣
  • 1 head Tuscan kale, shredded
  • Toasted hazelnuts (or pecans)⁣⁣
  • Dried cranberries (or cherries)
  • Thinly sliced apples (or pears)⁣⁣
  • Pomegranate seeds⁣⁣
  • Vegan ricotta or diced avocado (for creaminess)⁣⁣
  • Cashew Caesar Dressing (recipe below)

For the Dressing

ingredients

  • 1/2 cup raw cashew, soaked in hot water for at least 2 hours⁣⁣
  • 1/4 cup extra virgin olive oil
  • 1/2 cup water
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt + more to taste
  • 1/2 large lemon, juiced + more taste
  • 2 garlic cloves, minced

Method

  • Step 1

    Arrange all the salad ingredients on a large dish or salad bowl. Set aside.

  • Step 2

    To make the dressing, blend all ingredients in a high-powered blender until smooth and completely puréed. Add more salt or lemon juice if needed. Drizzle the dressing over the salad when ready to serve.

More from @rainbowplantlife
Sign up for our newsletter!
We'll deliver cooking,
baking & drink making recipes
directly to your inbox.