Jeweled Salad

This stunning salad adds fresh flavor and visual appeal to weeknight dinners and holiday meals alike. And while the recipe is delightful as is, there are many ways to customize depending on what you like and have on hand.

This radiant salad is worthy of a holiday table yet easy and delicious enough to enjoy more often. And like many a hearty salad, a protein of choice will transform it into a complete meal. The dressing yields ~ ¾ cup but is easy to double, as it keeps for several weeks in the fridge and complements a wide range of salads.

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Prep Time 15

Total Time 15

Yield entrée-size servings, or about 8 side salads

Ingredients

For the Maple Dijon Vinaigrette:

3 tablespoons (45ml) apple cider vinegar
2 tablespoons (30g) Dijon mustard
1 tablespoon (20g) pure maple syrup
½ teaspoon kosher salt and freshly ground pepper to taste
⅓ cup (74ml) olive or avocado oil

For the salad:

½ pound Brussels sprouts, trimmed, halved, and sliced very thin (may use packaged shaved Brussels sprouts)
1 (8oz) bunch kale, stems removed and chopped into very thin ribbons (I like lacinato kale for this recipe, when available)
1 small apple, cored and diced (I do not peel)
2 ounces (½ cup) small diced sharp cheddar, Pecorino Romano, smoked Gouda or crumbled blue cheese
½ cup pomegranate seeds
⅓ cup pistachios and/or pumpkin seeds

Instructions

Tip: For best texture, make sure to remove the tough core from the Brussels sprouts (I cut them in half and then slice a V-shape at the base) and then slice them very thin. For quicker shredding, you may add the cored and halved sprouts to a food processor fitted with the thinnest slicing blade. Prep ahead tip: The Brussels sprouts can be shredded up to a day or two in advance and stored in the fridge in an airtight container or zip-top bag. The kale may also be chopped in advance and stored in the same way.
For the vinaigrette: Whisk the apple cider vinegar, Dijon, maple syrup, salt, and pepper together in a small bowl or jar with a tight-fitting lid. Slowly whisk in oil until incorporated and the vinaigrette is thick. Or, add the oil, place the lid on the jar, and shake until thick and creamy. Make-ahead tip: This step may be done in advance. The vinaigrette may sit on the counter for up to 2 hours and will keep in the refrigerator for several weeks.
Assemble the salad: Place the shredded Brussels sprouts and kale in a large bowl and drizzle with about ⅓ cup of the vinaigrette. Toss to evenly coat. Fold in the apple, cheese, pomegranate, and nuts/seeds. Toss, and add more vinaigrette to taste. Pro tip: For visual appeal when entertaining or serving on a holiday table, I like to top the salad with extra “jewels” in the way of an added sprinkle of pomegranate seeds, nuts/seeds, cheese, and/or apple.
Leftovers: Covered and refrigerated, the salad will keep well for 3-4 days. You will also have leftover vinaigrette for another salad later. Depending on how liberally you dress your salads, it may be enough for another full batch but perhaps a half batch. Or enjoy on other tossed salads (see recipe notes).

Notes

The greens: This combination is appealing, although you could use all slivered kale or Brussels sprouts, if preferred. You could also substitute spinach or mixed greens of choice.

No apple? Omit or use a pear.

The cheese: As you can see, there are lots of cheeses that taste great in this salad. Some, like the cheddar and Gouda, can be shredded, if preferred. However, I think the small chunks hold their own better in this salad. Hard cheeses like Pecorino crumble a bit when chopped, which adds a deliciously rustic appeal.

The nuts and seeds: Pistachios and pumpkin seeds (or pepitas) add a lovely green hue, although chopped toasted pecans, walnuts, or almonds (Smokehouse almonds are lovely) and Spiced Pecans are delicious too. Use what you have and enjoy.

No pomegranate? While pomegranate seeds are the “jewels” in this salad, dried cranberries, cherries, and golden raisins taste and look great too. Chopped dried apricot could even be used. When opting for dried fruit, I use ¼ – ⅓ cup.

For a vegan salad, omit the cheese or serve on the side for those who may enjoy it.

Use the vinaigrette with other salads as well. It complements ingredients like roasted sweet potatoes, winter squash, broccoli, beets, white beans, and avocado. Virtually all nuts and seeds work well with the dressing, and even a cup or so of chickpeas or cannellini beans will add heft to this salad.

For a complete meal, serve with a protein of choice, like salmon, chicken, turkey, or pork.