This Christmas Salad is full of festive colors, delicious flavor and perfect for your holiday table! Made with massaged kale, arugula, shaved Brussels sprouts, roasted sweet potatoes, crunchy pecans and pomegranate arils with a homemade vinaigrette.
Avocado Oil | Lemon Juice Apple Cider | Dijon Mustard Maple Syrup | Sea Salt | Pepper Sweet Potatoes | Kale | Arugula Red Cabbage | Brussels Sprouts Toasted Pecans | Pomegranate Arils Avocado | Vegan Feta
Preheat the oven to 400°F. Peel and cut the sweet potatoes. Spread them on a pan and drizzle with salt, pepper, and oil. Roast for 20-25 minutes then set aside. Mix all the dressing ingredients together and set aside.
Chop the kale leaves and place in a bowl with some of the dressing. Massage together until the kale softens. Slice the brussels sprouts into thin slices, add to the bowl along with arugula and cabbage. Drizzle with dressing and toss gently.
Place all the greens in a serving bowl. Arrange the roasted sweet potatoes on top. Sprinkle with pecans, pomegranate arils and feta, if using.
Drizzle the dressing lightly over the salad, toss, serve immediately and enjoy!