This salad is perfect for entertaining and holidays. It makes a stunning centerpiece that turns into the most color-, texture-, and flavor-filled salad that will be such a conversation piece. The Struesli makes for a wonderful crispy-crunchy layer that truly takes it over the top.
HOLIDAY HARVEST LAYERED SALAD
8 Servings
Ingredients:
For the Pomegranate Balsamic Dressing:
- ⅓ cup aged balsamic vinegar
- ¼ cup roasted tahini or olive oil
- Zest and juice of 1 lemon
- 3 Tbsp pomegranate juice
- 2 Tbsp coconut aminos
- 1 Tbsp pure maple syrup
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp salt and pepper
- ½ tsp ground ginger
For the Layered Salad:
- 1 small red onion diced
- 1 28-oz can (or 2 14-oz cans) chickpeas, rinsed and drained
- 2 cups shaved brussels sprouts
- 1 cup pomegranate arils
- 1½ cups shredded carrots
- 1½ cups finely chopped broccoli
- 1½ cups shredded red cabbage
- 1 cup finely chopped fresh parsley
- 1 cup Struesli Original
- Place all of the dressing ingredients in a jar with a tight-fitting lid. Cover and shake until well combined. Or, for a thicker, creamier dressing, puree the ingredients in a blender for 60 seconds. Pour the dressing into the bottom of a tall straight-sided bowl or canister.
- Layer the remaining ingredients over the dressing in the order listed, starting with the red onions and ending with the Struesli on top. This order allows the onions to marinate right in the dressing, which removes some of the strong bite.
- Chill the layered salad in the refrigerator until ready to serve, at least 4 hours and up to 24 hours.
- When you're ready to serve, flip the bowl or canister upside down over a large salad bowl and the salad dresses and tosses itself. Magic! Toss more, if desired, and serve.
Jackie Akerberg is the creator and author behind delicious, easy-to-follow, vegan, and gluten-free recipes. Follow her on Instagram for more inspiration or check out her book The Clean Vegan Cookbook on her website!
