The Ultimate Fall Salad

Shredded Brussels sprouts, kale, and red cabbage tossed in an apple cider vinaigrette. Pretty enough for a holiday party or just because!

10 ounces Brussels 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

View the full recipe at Making Thyme for Health →