Updated: Nov 22, 2020
Salad? In winter? YES. You still need to eat veggies. But this is like Thanksgiving in a salad so no complaints allowed.
Make it an an app or a side or top it with your favorite protein and serve it as a full meal! You could even throw it in a wrap with some turkey.
The bulk of this salad is made up of shredded brussel sprouts and broccoli or broccolini florets. I threw in some dice jalapeño to give it a little kick and then balanced that with feta cheese. There’s also dried cranberries and pepitas (pumpkin seeds) for something sweet and something salty.
The dressing is a garlic lemon vinaigrette that took about 30 seconds to make. It’s lite and has just enough flavor without overpowering the rest of the ingredients.
I added flank steak and made this for dinner. I used very basic seasoning on the steak - lemon, garlic, salt, pepper, thyme.
Because I had half a lemon and garlic cloves in the skillet with my steak, I used those in my dressing. The lemon was slightly cooked and the garlic was soft and caramelized. This was a happy coincidence for my salad dressing - not a must have. Regular lemon juice and fresh garlic/ garlic powder will work.
A dozen medium - large brussels
1 package broccolini (I prefer it over broccoli)
one jalapeño, finely diced
pepitas (a type of pumpkin seed, not the flat ones)
dried cranberries or “craisins”
1 tablespoon champagne vinegar
1 tablespoon honey
juice from 1/2 lemon
2 garlic cloves, diced
2 tablespoons olive oil
salt and pepper to taste
1/2 tablespoon dijon (optional)
Cut out the base of each brussel sprout, remove any dirty leaves and then thinly slice and then rough chop so they appear shredded.
Cut the florets off of the broccolini, some stem is fine. Dice the jalapeño really small.
Add dressing ingredients to a small bowl and whisk until combined.
Add all ingredients to a salad bowl and toss with lemon vinaigrette.
Serve as is or top with a similarly flavored protein.