Tossed in a lip-smacking apple cider vinaigrette, this revitalizing salad will have you craving winter produce like never before.
After the holiday indulgence of cookies, pasta, and cheese, I was craving something fresh and bright. This crunchy, tangy salad is the perfect reset and showcases the best of winter produce. Winter vegetables and fruits often get overlooked, but they offer vibrant flavors and textures that shine in a simple bowl.
Winter crunch salad.
This salad combines massaged kale (see below for why that matters), shredded Brussels sprouts, chopped radicchio (or red cabbage), thinly sliced apples, toasted sunflower seeds, pomegranate arils, and dried cranberries. Everything is tossed in a zesty, easy-to-make apple cider vinaigrette. If you’d like a creamy element, crumbled feta or goat cheese pairs beautifully.
What’s the deal with massaged kale?
Massaging kale is a simple but essential technique. It breaks down the tough fibers and removes the coarse mouthfeel that raw kale can have. Place the chopped kale in a bowl, drizzle with a teaspoon of extra virgin olive oil, add a pinch of salt, and rub the leaves between your fingers for 2–3 minutes until the leaves soften and darken. The result is tender, flavorful kale that’s pleasant to eat—don’t skip it.
How to make apple cider vinaigrette.
This homemade vinaigrette is bright, slightly sweet, and far superior to bottled dressings. Using maple syrup adds a warm, wintery note. You’ll need:
- one small shallot
- extra virgin olive oil
- apple cider vinegar
- stone ground mustard (or Dijon)
- maple syrup
- kosher or sea salt
- cracked black pepper
Combine all ingredients except the oil in a blender, then blend while slowly streaming in the olive oil until emulsified. Taste and adjust salt and pepper as needed. The vinaigrette keeps in the refrigerator for about a week in a sealed container.
I hope this salad leaves you feeling refreshed. We made it repeatedly at home for days because it’s that good.
If you try this recipe or create your own variation, let me know in the comments! I love connecting with you. Then snap a photo and tag me on Insta @killing__thyme 🙂
Winter Crunch Salad with Apple Cider Vinaigrette
Equipment
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High-Powered Blender
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Mandolin (optional)
Ingredients
Winter Crunch Salad.
- 5 cups roughly chopped kale, ribs discarded
- 1 tsp extra virgin olive oil
- Pinch of kosher or sea salt
- 6 large Brussels sprouts, shaved
- 1 apple, thinly sliced, I like using Honeycrisp or Gala
- 2 cups ribboned/julienned radicchio
- 2 TBSP toasted sunflower seeds
- 2 TBSP pomegranate arils (optional)
- 2 TBSP dried cranberries
Apple Cider Vinaigrette.
- 1 small shallot, diced
- 1/4 cup apple cider vinegar
- 2 tsp stone ground mustard or Dijon
- 2 tsp real maple syrup
- 1/2 tsp kosher or sea salt
- 1/4 tsp cracked black pepper
- 1/3 cup extra virgin olive oil
Instructions
Winter Crunch Salad.
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Remove the tough ribs from the kale, roughly chop the leaves, rinse under cool water, and dry. Place the kale in a large serving bowl.
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Drizzle 1 tsp olive oil over the kale and add a pinch of salt. Massage the oil and salt into the leaves for 2–3 minutes until the kale softens and darkens.
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Add the shaved Brussels sprouts, apple slices, julienned radicchio, toasted sunflower seeds, pomegranate arils, and dried cranberries to the bowl. Toss gently to combine.
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Serve with the apple cider vinaigrette on the side for drizzling. If you plan to have leftovers, wait to dress individual portions to prevent sogginess; undressed salad will keep 2–3 days in the fridge.
Optional cheese additions.
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If desired, crumble feta or goat cheese over the salad before serving.
Apple Cider Vinaigrette.
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Place all vinaigrette ingredients except the olive oil into a blender. Blend, and while blending slowly drizzle in the olive oil until the dressing is smooth and emulsified. Taste and adjust seasoning if needed.
Notes
The vinaigrette will keep in a sealed container in the fridge for about a week.
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