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Kale, Brussel Sprouts, and Apple Salad with Cashew Caesar Dressing
Recipe Intro From rainbowplantlife

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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


Prep time 10mins
Yield: Serves or Makes 3 - 4
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For the Salad


  • 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


  • 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


  • 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.

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