Fall Slaw with Dried Cherries and Pepitas

Name: Fall Slaw with Dried Cherries and Pepitas
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Salad
Ingredients: 1 bunch Tuscan aka Lacinato Kale, removed from the stems and chopped; 1/2 pounds Brussels sprouts, thinly sliced; 1/2 of a head of red lettuce, chopped; 1 cup dried cherries; 1/2 cup dry roasted pepitas; Dressing:; 2 tablespoons sherry vinegar; 1 1/2 tablespoons Dijon; 1/2 cup good quality olive oil; Kosher salt and fresh cracked black pepper, to taste

Recipes

Not just another salad

Let’s face it salad can be boring. I love all of the vegetables that are in salad, but prefer most of my veggies cooked. Do you want to make another salad? This fall slaw has changed my point of view. I love shredded brussels sprouts in a salad and you combine that with the hardiness of red lettuce and Lacinato kale and you’ve got the perfect fall combo.

What makes this one so special?

I love the tradition of a Dijon vinaigrette. This is an example where the quality of your Dijon and olive oil makes all of the difference. Don’t skimp on these two things! Edmond Fallot dijon is my favorite. It comes in a variety of flavors like tarragon and walnut. It is well worth the extra money.

You can use any variety of dried fruit in the salad. I really love the taste of dried cherries. Dried cranberries would work just as well or even currants. I love the crunch of a nut in my salad. Since this is fall, I decided to go with a dry roasted Pepita, but again you could use any type of nut you’d like. If you choose a larger variety, you would just need to chop it up a bit.

Make it ahead!

You can make the vinaigrette ahead and pour it into the bottom of a salad bowl. Prep your greens and place on top of it a few hours, but do not toss. Just before serving gently toss everything together and top with your dried fruit and nuts. This is a great dish to have for a Friendsgiving meal.

Yield: 6-8