The crunchy greens, sweet-tart cranberries, and crunchy-salty pumpkin seeds are prepared in a rich poppyseed dressing and everything cooperates to make this serving of mixed greens deserving of our Thanksgiving table, and likely somewhere around twelve additional tables also before the year's end.
Two or three weeks back, while I was shopping for food, there were two ladies remaining in the frosty virus produce room at Costco talking about how astonishing this plate of mixed greens is.
I don't much recollect the last time I purchased a pre-made plate of mixed greens, (I feel weak at the knees over making servings of mixed greens and once in a while am I inspired with the locally acquired assortments.) however these women were so energetic, I grabbed a sack to strive for myself.
I would have never speculated that this mix of flavors would work so well, however it does! My children don't normally adore the "green stuff" in this plate of mixed greens, they watched me make it and were incredulous. Nonetheless, one taste and they were sold; my center child even requested seconds.
- Salad Ingredients:
- 4 cups shredded and chopped curly kale
- 2 cups thinly sliced Brussels sprouts
- 1 cup broccoli matchsticks
- 1/2 cup dried cranberries
- 1/4 cup roasted and salted pepitas the inside kernel of the pumpkin seed
- optional: chopped cabbage and/or chopped endive
- Dressing Ingredients:
- 1/4 cup mayonnaise
- 1 1/2 tablespoons milk
- 1 1/2 tablespoons white balsamic champagne, or white wine vinegar
- 1 tablespoon sugar or honey
- 2 teaspoons poppy seeds
- pinch of kosher salt
Instructions
- Combine all the kale, broccoli sticks, Brussels sprouts, cranberries, and pepitas in a large bowl.
- In a smaller bowl or jar, whisk together the mayonnaise, milk, vinegar, sugar, poppy seeds, and salt.
- Pour the dressing over the salad and toss well to thoroughly coat. Let the salad rest for at least 5-10 minutes before serving. Enjoy!
Read more our recipe Roasted Parmesan Broccoli #vegan #recipevegetarian
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