Celebration Solstice Salad

Built for the seasons that call for something a little festive, this salad layers roasted Brussels sprouts, kale, persimmon, pomegranate, and apple over a tangy maple-Dijon vinaigrette. It's colorful, hearty, and feels like a genuine celebration on a plate — perfect for a holiday table or any day that deserves a little extra joy.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Salad
Cuisine: Healthy
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

Vinaigrette
  • 2 tablespoons raw apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • ⅛ teaspoon salt
  • Black pepper
  • ¼ cup extra virgin olive oil
Salad
  • 1 lb raw Brussels sprouts ends trimmed, thinly sliced
  • 4–6 leaves dino kale washed and chopped
  • 2 persimmons sliced
  • ¼ cup dried cranberries
  • ¼ red onion diced (about ⅓ cup)
  • ¼ cup sunflower seeds (or any nuts/seeds) toasted
  • 1 Honeycrisp apple thinly sliced
  • 1 cup pomegranate seeds

Equipment

  • Large baking sheet
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board

Method
 

  1. Whisk together vinegar, maple syrup, Dijon, salt, and pepper. Drizzle in olive oil while whisking until creamy and emulsified. Refrigerate until ready to use.
  2. Combine Brussels sprouts, kale, cranberries, onion, pomegranate, and sunflower seeds. Toss with vinaigrette.
  3. Add apple slices and gently toss again. Serve chilled.
  4. Keeps dressed and covered up to 2 days in the fridge.

Notes

Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future. Visit foodture.blogspot.com for more.

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