Holiday Salad

Recipes

Dec 9

Written By Hofstede's Marketing

Serves: 8-10 as a side Prep time: 25 min Cook Time Time: 5 Total Time: 30 min

Ingredients

4 cups brussel sprouts washed & thinly sliced

1 bunch of kale washed and chopped well

3 mandarins peeled, segmented and cut into quarters

2 large avocados cut into small cubes

1/2 cup dried cranberries

1 cup pomegranate arils

1 cup flaked Parmesan Reggiano

Dressing

1/2 cup All Of Oils Cranberry Pear Balsamic Vinegar

1/4 cup extra virgin olive oil

S&P to taste

Toasted Pecans

1 cup pecans

1 tbsp demerara sugar

1/2 tsp cayenne pepper

1 tbsp olive oil

Directions

Set your oven to 350. In a small bowl, combine the pecans with the tbsp of olive oil, demerara sugar and cayenne pepper. Spread onto a cookie sheet and bake for 4-5 mins, stirring the nuts occasionally. Remove from oven & let cool. Next, chop and combine all the remaining ingredients except for the dressing & cheese in a large salad bowl. Whisk together the All of Oils Cranberry Pear Balsamic, extra virgin olive oil and S&P in a small bowl. Pour over the salad and lightly toss. Top with sweet & spicy pecans and parmesan. Enjoy with your holiday meals as an alternative side dish!

Notes:

If you can’t get or find the All Of Oils Cranberry Pear Balsamic, you can use regular balsamic, but try sweetening it with a tbsp of white sugar or a splash of orange or cranberry juice.