This is a nourishing, warm, beauty for when you’re craving a hearty winter salad. Amidst all the holiday treats, let’s stop for a second and appreciate all of the incredible produce winter has to offer. Persimmons, cranberries, root veggies, winter squash, and of course, pears are all so fresh and delicious this time of year.
To make this incredibly easy, but filling and nutrient dense salad, you will need the following:
(Serves 2)
1 cup chopped frisee
1 cup chopped Napa cabbage
1 apple
1 pear
1 stalk celery
1 cup Brussels sprouts, halved
1 small red onion
1/2 cup raw walnuts
1/4 cup dried cranberries
1/4 cup golden raisins
1 tsp olive oil
2 tbsp walnut oil
2 tbsp apple cider vinegar
2 tbsp water
1/2 tbsp garlic powder
1 sprig fresh thyme (or 1/4 tsp dried)
1/4 tsp salt
1/8 tsp pepper
In a giant skillet, add 1 tbsp olive oil, onion, and Brussels sprouts (after cutting off the bottom section). Cook the Brussels on medium heat for about 8-10 minutes until they develop a char, and then add in sliced apple and pear just until warmed. You can also warm your celery at this point, as I did, unless you prefer raw. Chop the frisee and Napa cabbage and add to a large serving bowl. Add the ingredients from your skillet and the walnuts, raisins, cranberries. Mix the oil, vinegar, spices, and water in a separate bowl or dressing bottle and drizzle over the whole dish. I also sprinkled some vegan Violife feta cheese on top, which was the perfect companion for a sweet and savory salad like this. Voila, a simple weeknight dinner in under 10 minutes. It would be great as is, or you can dust with flax seeds, extra nuts, or even vegan chick’n for additional protein to make a complete meal.
I love checking out your creations! If you made this recipe, tag me on Facebook or Instagram, and I would love to share your creation in my stories!