In other words: beat the post-holiday blues with a bright, crunchy winter salad.
If you follow my recipes, you know my salad requirements: lots of texture, satisfying bites, and a crunchy topping. Nothing soggy, and plenty of contrast. This winter crunch salad checks every box.
I always feel like the first full week after the holidays is the real start of the new year. It takes a few days to settle back into routine, but once that week hits I’m ready to dive into fresh meals and new projects. I’m excited to be back behind the camera and testing recipes again — including this one.
I developed and photographed this salad back in November, so it’s been a month since I last made it — which means it’s absolutely on the menu this week. It’s so good and so simple to pull together.
The crunch in this salad is next-level. Shaved Brussels sprouts and kale provide a sturdy, crisp base; pomegranate arils, sliced apples and toasted walnuts add bursts of texture. Every forkful delivers a satisfying combination of crisp and chewy.
My favorite component is the smoky coconut crunch. I used unsweetened flaked coconut toasted in a skillet, and added two or three tiny drops of liquid smoke while toasting. The result is a savory, smoky, crunchy topping that elevates the whole salad. It’s irresistible — plan to snack on some while you assemble.
I’m a sucker for chopped salads — I love everything cut to bite-sized pieces so you can get a bit of everything in a single forkful. While this isn’t precisely a chopped salad, it leans toward a slaw-style mix with lots of thin-sliced, crisp ingredients that marry beautifully.
Surprisingly, there’s no cheese in this salad. I originally considered feta or goat cheese, but once the components came together I realized the mix of textures and flavors didn’t need it. The coconut, walnuts, tart pomegranate and bright citrus vinaigrette give the salad balance without dairy.
The salad is finished with a bright citrus vinaigrette made from satsuma (or mandarin) juice, apple cider vinegar, honey, Dijon, garlic and olive oil. It’s tangy, slightly sweet and incredibly flavorful — the kind of dressing you could happily spoon from the bowl.
This recipe generously serves two, and it keeps well. If you want leftovers to remain crisp, dress only half of the salad and spritz the sliced apples with lemon before storing. Kale and shredded Brussels hold up much better than delicate lettuces, so refrigerated leftovers will still be tasty the next day.
Enjoy this salad to brighten winter meals and lift your spirits — the crisp textures, seasonal fruit and smoky coconut make it a perfect antidote to the winter doldrums.
Winter Crunch Salad
Winter Crunch Salad
Ingredients
- 4 cups tuscan kale, removed from stems and sliced
- 1 tablespoon olive oil
- 2 cups brussels sprouts, stems removed and sliced
- 1 garlic clove, minced
- pinch of salt
- pinch of pepper
- ½ cup walnuts
- ½ cup unsweetened, flaked coconut
- 2 to 3 drops liquid smoke
- 2 satsuma mandarins, segmented
- 1 apple, thinly sliced
- 1/3 cup pomegranate arils
citrus vinaigrette
- 3 tablespoons apple cider vinegar
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoons honey
- 1 teaspoon dijon mustard
- 2 garlic cloves, finely minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Instructions
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Place the sliced kale in a large bowl and drizzle with ½ tablespoon olive oil. Massage the oil into the kale with your hands for a few minutes, then set it aside while you prep the other ingredients.
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Heat a skillet over medium heat and add the other ½ tablespoon of olive oil. Add in the brussels and garlic with a pinch of salt and pepper. Stir and cook for 6 to 8 minutes, as the brussels soften just slightly. Set the brussels aside.
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Wipe out the skillet with a paper towel so it is dry (or use a new one!) and add the walnuts. Toast, stirring often, for about 5 to 6 minutes, just until the walnuts are fragrant and golden. Transfer the nuts to a bowl. If you’d like, you can chop them.
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With the same skillet over medium-low heat, add the coconut. Add in the drops of liquid smoke and toss well to combine. Toast, stirring often, for 3 to 4 minutes, just until golden. Turn off the heat.
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Assemble the salad by adding the brussels to the bowl of kale. You can add another pinch of salt and pepper here if you wish, then toss the kale and brussels together.
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Top the salad with the satsuma wedges, apples, pomegranates, walnuts and coconut. Drizzle with the dressing below or your dressing of choice!
citrus vinaigrette
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In a bowl, whisk together the vinegar, juice, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed jar for about a week.
p.s. Go make the smoky toasted coconut now — you’ll thank me later.