Holiday Salad with Harvest Cranberry Vinaigrette


Ingredients for the salad:

1 1/2 pounds Brussels sprouts, trimmed and halved (about 6 large handfuls)

1 medium or large cauliflower, cut into small florets

2 TB. coconut or olive oil

Sea salt and freshly ground black pepper to taste

1 1/2 cups beans (Cannellini beans, chickpeas, or any beautiful heirloom bean, drained and rinsed or, if dried, soaked and cooked)

1 bunch kale, stems removed and roughly chopped

Ingredients for the dressing:

2 TB. apple cider vinegar

1 TB. Dijon mustard

1/4 cup fresh cranberries

2 TB. capers, chopped

1-2 tsp. honey

1/2 ripe pear, chopped (optional, adds sweetness and creaminess)

1-2 cloves garlic

1/3 cup olive oil

Sea salt and freshly ground black pepper to taste


Preheat oven to 450o F.

In a large bowl, toss the Brussels sprouts and cauliflower with oil. Spread vegetables across a large baking sheet or roasting pan and season with salt and pepper. Roast until the sprouts and cauliflower are tender and beginning to brown, about 15 to 20 minutes.

Remove the pan from the oven and return vegetables to large bowl. Add the beans, toss, and then set aside to cool. When vegetables are mostly cooled, add kale.

To make the dressing, add apple cider vinegar, mustard, cranberries, capers, honey, pear (if using), and garlic to a high-speed blender. Pulse to blend, occasionally scraping down the sides to mix. Slowly add olive oil until dressing is fully emulsified. Season with salt and pepper.

To serve, transfer Brussels sprouts, cauliflower, and kale to a serving bowl (or use the same bowl). Add the beans and about half of the dressing. Toss gently and add more dressing, if needed, to cover the salad lightly.
Store any leftover dressing in a closed container in the refrigerator for up to 3 days. Serve salad immediately or chill and serve within 2 hours.