This shredded kale and brussels sprout salad is the perfect salad for your holiday meal! It’s filled with cranberries, marinated onions, almonds and pecorino cheese.
I wasn’t planning to share a salad recipe this week, but I made this salad for our Friendsgiving over the weekend and it’s way too good not to share.
If you’re in need of an extra side dish or some green veggies on your Thanksgiving menu, I’ve got you covered!
I know most people couldn’t care less about salad when there’s turkey, gravy, potatoes and stuffing to be had, but this isn’t your average salad. It’s jazzed up with dried cranberries, marinated onions, toasted almonds and a good amount of pecorino cheese. Trust me, you’ll want to make room on your plate for it.
And if you’re like me, you’ll probably go back for seconds. It’s so good!
The base of shredded raw kale and brussels sprouts is massaged with lemon juice so it’s tender and palatable, but the sprouts still have a bit of raw veggie crunch to them which I like. The cranberries add a nice pop of color and a hint of sweetness while the marinated garlic and onions bring a sharp, almost spicy flavor to the dish. The grated pecorino is pretty much invisible once it’s mixed in, but it adds a salty, creaminess that steps this salad up from being an everyday salad to something you can serve for a holiday meal.
I love the bright green color with the specks of red and brown. So pretty!
If you can’t tell, I’m kind of obsessed with this salad. It might be my new favorite.
We liked it so much at the Friendsgiving, I’m…