When it comes to holiday gatherings, I’m the salad person in my family. This salad was a result of deciding to throw all my favorite wintry salad things in a big ol’ holiday-sized bowl and feed people greens. It features plenty of sweet notes with the roasted squash, sweet dressing and candied nuts. —Rebecca Fallihee | Eggplant + Olive
kale, stems removed and leaves chopped
small or 1/2 a medium winter squash, roasted and then cut into medium chunks
a small to medium handful of dried cranberries, raisins or cherries
Brussels sprouts, bottoms and outer leaves removed, and halved if they are large
On a large baking pan, toss Brussels sprouts with a good drizzle of olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes in an oven preheated to 350 degrees F.
While the Brussels are roasting, prep kale and put it in a large mixing bowl, along with the roasted squash and dried fruits. Once the Brussels begin to soften but still have a little crunch, remove them from the oven, and pour them atop the kale and give it a quick stir. This will begin to soften up the kale.
Spread the hazelnuts in a small baking pan or on the same dish the Brussels came off of, and toast until just beginning to brown, about 10 minutes. Remove and let cool slightly. Then, toss them with 1/8 tsp. salt and a good pinch of cayenne pepper. Drizzle with the 3/4 tsp. oil and 1/2 tsp. honey. Toss them all into the bowl with the Brussels and kale.
Make the vinaigrette by whisking the remaining oil, honey, mustard, and vinegar in a small dish. Add salt and pepper to taste. Pour it in small batches over the salad ingredients until you’ve dressed it with your desired amount.