Harvest Salad with Maple Poppy Seed Dressing – This dressing. THIS DRESSING!!!
Have you tried the Sweet Kale salad from Costco? It’s divine, but since we’re dairy and gluten free, I’ve been looking for a version to make at home. What can I say? I have a thing for fall salads. I can’t help it. And yes, they have similarities, but each one is a little different. I’m a huge fan of this one. And the dressing–OH THE DRESSING–I’ve made this a few times now and can’t get enough.
Seriously, guys, THE DRESSING.
It’s amazing what a little sweetness does to these shredded brussels sprouts. Admittedly, if you’re not a brussels sprouts fan, you might not be really excited to find out. In that case, feel free to use this dressing on any mixed greens you like. Spring mix, 50/50 (spinach + spring mix), baby kale…they’d all work.
The pears, apples, dried fruit, and nuts really bring everything together and make this a salad you’ll want to eat again and again. Happy eating!Print
For the Salad:
- 1lb brussels sprouts, shredded or thinly sliced (or 4-6c salad greens)
- 1 apple, sliced
- 1 pear, sliced
- 1/4c dried fruit (cranberries, dried cherries, raisins, whatever you like)
- 1/4c nuts (cashews, pistachios, pecans, almonds…whatever)
For the Maple Poppy Seed Dressing:
- 3 Tbsp pure maple syrup
- 1 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 1 tsp dijon mustard*
- 1 1/2 tsp poppy seeds
- generous pinch of salt
- Assemble the dressing, by whisking together syrup, oil, vinegar, mustard, poppy seeds, and salt. Taste and add additional salt if necessary. Toss together brussels sprouts, apples, pears, dried fruit, and nuts with the maple dressing.
- Serve immediately.
- Any unused dressing will keep up to 1 week in the refrigerator.
This one? Well, it’s got a base of… well… brussels sprouts.