Creamy Dairy-free
Cruciferous Salad
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people
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Ingredients
Salad
- 4 cups broccoli florets, shredded
- 8 brussels sprouts, shredded
- 6 kale leaves, shredded
- 3/4 cup dried cranberries
- 1/2 cup pomegranate seeds optional
- 1 tablespoon olive oil
Dressing
- 3 cups Vegennaise
- 3 tablespoons Grade B pure maple syrup
- 1 tablespoon apple cider vinegar or balsamic vinegar
- 1 tablespoon poppyseeds
- 3/4 teaspoon Himalayan sea salt
Ingredients
Salad
Dressing
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Instructions
Salad
- Cut florets from stalks and shred in a food processor, or finely chop with knife. Shred stems using the slicing blade of your food processor, or hand held shredder. Transfer to a large bowl.
- Cut ends of brussels sprouts, removing bruised or outer dead leaves. Cut in half to slice thin, placing in bowl.
- Finely chop kale leaves and stems into small bite size pieces, adding to bowl.
- Sprinkle cranberries and pomegranate seeds over greens. Add oil and toss together until well coated.
Dressing
- In small bowl, mix Vegenaise, syrup, vinegar, poppy seeds, and salt.
- Pour over salad, toss, cover and refrigerate until ready to serve.
Recipe Notes
Recipe Notes:
- You can use broccolini in place of broccoli. Instead of shredding, using a sharp knife, mince florets and stalk.
- The things that stay fresh the longest are usually the things that are the healthiest for you.
- The best time to eat kale is after the first frost because the flavor profile is at its best then.
- Store dressing in a container and only use the amount needed for salad being served. Store extra in refrigerator for up to one week.
- You can use balsamic vinegar or champagne vinegar in place of apple cider vinegar.
- The dressing makes a great dip for grilled or fresh vegetables, fish, or any salad that calls for a lightly sweet dressing.
- Recipe found on www.culinarybutterfly.com