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. Naturally vegan, gluten-free, dairy-free and easily low, carb, keto, paleo and Whole30 compliant.
Preheat the oven to 400F. Peel and cut sweet potato into 1 inch chunks. Drizzle in oil, salt and pepper and roast for 20-25 minutes until soft and tender. Once done, remove the pan from the oven and set aside.
Add the dressing ingredients to a bowl or a jar. Whisk or shake until combined. Taste and adjust seasonings.
PREP & ASSEMBLE GREENS: Remove and discard the hearty stems and tear or chop the kale leaves into thin pieces and place in a large mixing bowl. Drizzle with a little bit of dressing and use your hands to massage until the leaves start to soften and wilt.
Remove any loose leaves on the Brussels sprouts. Use a sharp knif to cut the into thin slices. You can also use a mandolin or a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced.
Add to the bowl along with the arugula and sliced cabbage. Drizzle with dressing and toss gently.
DIVIDE: Place all the greens in a large serving bowl or divide the salad into bowls.
Arrange the roasted sweet potatoes on top. Sprinkle with pecans, pomegranate arils and feta, if using
Once you’re ready to serve, drizzle the dressing lightly over the salad, toss, and serve immediately.
How to make ahead
You can prep the kale, Brussels sprouts and cabbage ahead of time and store it in a resealable bag or container for up to 4 days.
How to store
Store this salad in an airtight container in the fridge for about 1-3 days.