By Dev F
While salads are a light and refreshing option on many spring and summer dinner tables, fall and winter produce provide plenty of opportunities to indulge in exciting and versatile seasonal salad making! The greens of this salad taste even sweeter after the first touch of frost.
Ingredients from the outside world:
Brussels Sprouts
Kale
Red Cabbage
Ingredients from our shelves:
Directions:
Shred kale and cabbage leaves; Brussels sprouts can be quartered or shredded depending on your preference! (Personally, I enjoy the thicker texture of quartered sprouts in contrast to shredded kale and cabbage.)
Place shredded leaves into a sealable container; now to slowly add all the other ingredients, according to taste. I started off with a drizzle of olive oil, a dash of lemon juice, a sprinkle of salt, and a tablespoon of Balsamic vinegar for the dressing base, poured directly over the greens. Top greens with a spoonful of dry chia seeds, a spoonful of white sesame seeds, and a spoonful of dried goji berries.
Shaking time! Once everything is secured in the sealed container, give it several consistent shakes to evenly coat everything together in your dressing.
Time to add final toppings; dress with small chunks of truffle chevre, pine nuts, and a final drizzle of date syrup.
The end result is a gradient of flavors and textures perfect for an autumnal feast. The slightly bitter greens and sprouts pair well with the tartness of lemon, the sweetness of date syrup and goji berries, and the earthiness of truffle chevre and pine nuts. Chia and sesame seeds add an additional pleasant crunch that's also balanced by the soft vegan cheese. You can also substitute other dried fruits or nuts of your choice! Apples and walnuts, cranberries and pecans... the only limit is your imagination!