Tuesday, December 2, 2014

Apple, Brussel Sprout & Kale Salad with Lemon-Honey-Cider Vinaigrette {for Stemilt Growers}

For a family who willingly moved six times in eight years... covering three states and two continents (with kids in tow)... we know a bit about acclimating, adjusting, and accommodating. Change, however, is a different breed altogether. We tend to try to manage change as best as change can be managed... when the mood and manner moves us.

That is until you come to the holidays.

We have our traditions... not to be messed with or managed. So when I suggested we switch the salad I’ve made for our Thanksgiving meal... one I’ve served for more years than I can remember... approval was required.

For a girl who grew up abhorring brussel sprouts, I sold this salad on that little tidbit of fact. Who would change up a proven winner with a dish that was borne on an ingredient that was so despised... unless success was a given?

There are so many great ways to enjoy brussel sprouts... far beyond a holiday meal. Yet... when mixed in a raw, fresh manner with Stemilt’s delicious Honeycrisp apple and thinly sliced ribbons of green kale, dotted with sweet, dried cranberries and candied pecans, and tossed with a subtly sweet lemon-honey-cider vinaigrette... these little sprouts take on an entirely new personality, one equally worthy of holiday fare or everyday ease. They are vibrant, robust and ever so appealing and beautifully balanced against the subtle, yet crisp and sweet Honeycrisp apple. It’s a salad that rewards change and champions new traditions.

For recipe detail, visit Stemilt’s blog, The Stem.

Disclaimer: While I have been compensated by Stemilt Growers for this recipe development project, including photography, the opinions expressed on A Savory Nest are my own. Recipes and all images are the sole property of Stemilt Growers.

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