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Meatless Monday: Winter Holiday Salad


Looking for the ultimate holiday salad? This recipe is full of our favourite seasonal ingredients, from Brussels sprouts to mandarin oranges.

Gingerbread cookies, eggnog lattes, and other treats are a cherished part of the holidays, but these indulgences can leave something to be desired in the health department. On this Meatless Monday, we’re lightening things up with a bright and festive salad.

In the following recipe, seasonal favourites such as Brussels sprouts, mandarin oranges, and pomegranate seeds are complemented by the earthy crunch of roasted tamari almonds. If you can keep from snacking on them, leftover tamari almonds can be tossed with roasted vegetables or used as a garnish on soups. They’re also a lovely (and easy!) treat to bring to holiday parties.

Winter Holiday Salad

From Lawren Moneta’s “Sensational Sides

1/2 cup (125 mL) natural almonds
2 Tbsp (30 mL) tamari sauce
1 Tbsp (15 mL) Dijon mustard
1 Tbsp (15 mL) liquid honey
1 Tbsp (15 mL) tahini
1 Tbsp (15 mL) orange juice
1 Tbsp (15mL) lemon juice
2 Tbsp (30 mL) extra-virgin olive oil
1/4 tsp (1 mL) pepper, plus extra
2 Tbsp (30 mL) fresh chives, chopped
10 oz (280 g) Brussels sprouts, trimmed
4 kale leaves, stemmed
3 mandarin oranges, peeled and segmented
1/3 cup (80 mL) pomegranate seeds

2 Tbsp (30 mL) shaved Pecorino Romano cheese, for garnish

In small bowl, stir together almonds and tamari. Add to frying pan and cook over medium heat, stirring often, until moisture has evaporated and pan is dry, about 6 to 10 minutes. Tumble onto a piece of parchment paper and let almonds cool completely before coarsely chopping.

In large bowl, whisk together mustard, honey, tahini, and orange and lemon juice until well combined. While whisking, slowly drizzle in olive oil until a homogenous sauce forms. Season dressing to taste with salt and pepper before stirring in chives.

Finely slice Brussels sprouts and kale leaves into thin shreds. Add to bowl and, using your hands, massage dressing into shredded greens until slightly softened, about 1 minute. Add mandarin segments, pomegranate seeds, and chopped almonds; toss to incorporate.

Transfer salad to large serving bowl and garnish with shavings of cheese and a grind of pepper. Serve right away or cover and refrigerate for up to 1 hour before serving.

Serves 8.

Each serving contains: 134 calories; 5 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 13 g total carbohydrates (7 g sugars, 3 g fibre); 321 mg sodium



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Leah PayneLeah Payne