Is everyone ready for a little post-Halloween detox?
I sure am! Not because I ate a lot of candy; just because I prefer Mother Nature’s candy.
It’s okay, I hate me too.
Really the truth is that the husband was in charge of the Halloween candy this year and he didn’t buy any of my favorites. No Snickers, Three Musketeers, Almond Joys or M&M’s. Just Hershey Kisses and Reeses….snore.
But we did find out that Coco’s favorite is Reeses! Brandon thought it would be a good idea to rest the candy bowl on the floor directly behind the front door then about ten minutes later a certain black puppy was nowhere to be found…I’m sure you can guess the rest.
By the looks of the bowl we estimated that she ate around 5 or 6 pieces but thankfully most of them were peanut butter cups. I won’t go into too much detail as to how exactly we figured that out but let’s just say that she ate the foil too.
So anyways, it made for a scary Halloween in our house! And I also made a mental note to never leave my husband alone with our future children.
No I’m just kidding. It was an honest mistake. However, if anyone is need of a detox, it’s Coco.
So this salad, it really is a collection of nature’s finest.
Shredded kale, brussel sprouts, and red cabbage are tossed in an apple cider vinaigrette and then topped with sweet Honeycrisp apples and tart pomegranate seeds.
Side note: Did you know you can spank pomegranates do get the seeds out? Check out Julia’s tutorial for the details. It’s so easy! And kind of fun too. ;)
Then, to make it even better, candied maple pecans and fresh grated parmesan cheese are sprinkled on top. Yes, it’s an explosion of fall flavors!
This colorful salad is beautiful enough to be served at a holiday gathering but if you want to make it just because, then that’s fine too.
The brussel sprouts, kale and cabbage are robust enough that they don’t get soggy after sitting in the dressing so it still tastes great for leftovers the next day. Perfect for healthy lunches!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 6
Ingredients
10 ounces brussel sprouts, thinly sliced (3 cups)
1 bunch lacinato kale, thinly sliced (3 cups)
1/2 small red cabbage, thinly sliced (2 cups)
2 apples, sliced into matchsticks (2 cups)
3/4 cup pomegranate arils (1 small pomegranate)
3 tablespoons olive oil
4 tablespoons apple cider vinegar
juice of 2 small lemons (1/4 cup)
1 tablespoon honey (or agave for vegan version)
Maple Pecans
1 cup pecans, chopped
1 tablespoon olive oil
1/2 tablespoon maple syrup
1/4 teaspoon salt
1/2 cup shredded parmesan*
Instructions
Notes
*vegan option: pecan parmesan
Leftovers can be eaten the next day but the apples and brussel sprouts will take on the color of the cabbage. If you're serving it for guests I suggest preparing it the same day.
2.6 http://www.makingthymeforhealth.com/2014/11/03/the-ultimate-fall-salad/