Lauren not only has a passion for Pure Barre, but she also enjoys cooking healthy meals. Her healthy holiday slaw, filled with hearty vegetables and good fats, is perfect for mixing up your Thanksgiving menu.
I fully believe that you eat with your eyes, and this dish has an abundant amount of festive, fall colors! Thanksgiving dishes typically require a lot of oven time, but this salad can be made in advanced and dressed just in time for the turkey carving. It’s full of nutrients, has a nice crunch and wonderful zesty flavor. Enjoy! – Lauren Fike, owner of Pure Barre San Francisco West Portal
Healthy Holiday Slaw
Yield: 6 servings
For the roasted shallot dressing:
- 2 small or 1 large shallot
- 1 Tablespoon olive oil
- Salt, to taste
- ¼ Cup chopped chives
- ¼ Cup apple cider vinegar
- 1/2 Cup extra virgin olive oil or walnut oil
- 1 teaspoon Dijon mustard
- 2 Tablespoons fresh lemon juice
- 2 teaspoons honey
- Salt and ground pepper to taste
For the salad:
- 3 Cups butternut squash, cut into 1/2″ cubes
- 1 Tablespoon of olive oil
- Salt, smoked paprika and cinnamon to taste
- 2 Cups Tuscan kale
- 1 pound Brussel sprouts, ends removed
- 1/2 head red cabbage
- 1/2 small red onion
- 1/2 Cup dried cherries or dates
- 3/4 Cup shaved parmesan cheese
- 3/4 Cup pecan pieces
- Begin by roasting a shallot much like a head of garlic. Trim the end, toss it (skin on) in 1 Tablespoon of olive oil and pinch of salt, wrap it in foil and pop it in the oven for on 425 degrees 45 minutes until softened and caramelized. Remove to cool to the touch before squishing it out of its skin and setting aside.
- Preheat the oven to 400 degrees.
- On a large rimmed baking tray, toss the butternut squash cubes with the olive oil, salt, smoked paprika and cinnamon to coat.
- Spread the cubes out in an even layer and bake on 400 degrees for 20 minutes until just tender.
- Set aside to cool completely.
- Stem the kale and chop into thin strips.
- Using a mandolin or excellent knife skills, shave the red cabbage, onion and Brussel sprouts. Place into in a large salad bowl.
- Add the dried cherries or dates, parmesan and pecan pieces to the large salad bowl
- In a blender or food processor, combine all the dressing ingredients together including the cooled shallot, chives, apple cider vinegar, ½ cup of olive or walnut oil, Dijon mustard, lemon juice, honey and salt/pepper. Blend until smooth.
- Drizzle desired amount of dressing onto the salad and toss to coat. Let sit 5-10 minutes before serving for flavors to infuse. Enjoy!
Copyright 2015 Sara Forte & Hugh Forte photos.