A couple weekends ago us Canadians celebrated Thanksgiving. Thanksgiving is my favourite holiday (sorry Christmas) and even though I was at work all weekend I knew that I had to slip in a bit of family time where I could.
I hosted dinner for my family for the first time so I moved into my new place. I didn’t have time to prepare a traditional Thanksgiving spread unfortunately, but of course the real thought behind dinner was spending time together anyway.
I had just a short time to prepare all the sides for my dinner (the main was taken care of by my slow cooker, which I deeply love) and whipped up a quick salad that seemed to be a unanimous favourite around the table.
I wasn’t certain that my brothers wouldn’t even try the salad, so I was surprised to hear how much they liked it.
This salad feels like a nice transition between season in that it has a bright citrus flavour paired with seasonal Autumn produce.
For The Dressing:
Juice from 1/2 a freshly squeezed orange
1/4 c Olive Oil
5 Leaves of Kale, torn into small pieces and lightly massaged to help break down the oxalic acid
Couple Handfuls of Brussels sprouts, thinly sliced
Arils from 1/2 pomegranate
1/3 c roughly chopped raw almonds
1/4 c hemp hearts
For the Dressing:
Mix together the juice of half an orange and olive oil until emulsified
In a large bowl, combine remaining ingredients and pour over the dressing
Being that both kale, brussels sprouts and pomegranate are firmer in texture, this salad won’t become a heap of mush the next day unlike other salads leftovers. Leaving the salad will also help to infuse the citrusy flavour of the dressing into the salad.
Enjoy this bright, flavourful salad with a bit of crunch!