I just know this fall greens salad is going to be your go-to. Hearty greens like kale, sliced raw Brussels sprouts, and radicchio look gorgeous on the plate. The sherry thyme dressing sparkles with flavor from thyme, garlic, shallots, dijon and grainy mustard, and maple syrup. Finely chopped hazelnuts bring some crunch to every bite. This would make an excellent Thanksgiving salad to work into your vegan holiday recipes plan! It comes together in 30 minutes.

All you need is a knife, jar, and a large bowl to bring this gorgeous fall greens salad together. The hearty greens soften after being tossed with the dressing. It’s wonderful as-is, but you can also remix the salad with sliced apples, roasted squash, or some crumbled vegan feta. As I was working on this recipe, the guiding concept was “a really nice cold weather green salad.” I think we got there!

This recipe would fit in with so many cozy weather mains that you find yourself cooking up (braises, soups and roasts!). I make a double batch of the dressing to keep in the fridge and enjoy delicious salads all week!

Serve this fall greens salad with:

• Vegan Butternut Squash Soup
• Cherry Tomato & Butter Bean Skillet with Caramelized Fennel
• Vegan Truffle Mac (skip the crunchy kale topping)
• Lentil Bolognese
• Vegan Barley Risotto with Roasted Carrots

Sherry vinegar is an incredible ingredient that is worth the splurge in my opinion. It’s slightly sweet, nutty, complex, and has a mellow brightness. I tested versions of the dressing with other vinegars and it just wasn’t the same. Similar to my red wine vinegar dressing, fresh thyme brings a citrusy, woodsy, and savory essence. Do not substitute dried!

Hope you love this one!

Shredded Fall Greens with Sherry Thyme Vinaigrette & Hazelnuts

Hearty fall greens like kale, radicchio, and brussels sprouts are tossed with an extra flavourful sherry thyme vinaigrette in this incredible salad! Topped with chopped toasted hazelnuts for crunch.

5 from 3 votes

Print Recipe

Prep Time: 30 minutes mins

Total Time: 30 minutes mins

Servings 4 -6

Ingredients

Sherry Thyme Vinaigrette

• 1 small shallot, finely minced
• 1 small clove garlic, finely grated with a Microplane
• 2 tablespoons sherry vinegar
• 1 tablespoon water
• sea salt and ground black pepper, to taste
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1 teaspoon grainy mustard
• 2 teaspoons fresh thyme leaves, minced
• ½ cup olive oil

Salad

• 1 small bunch lacinato or curly kale
• ½ lb (227 grams) brussels sprouts
• 1 head radicchio
• ¼ cup toasted hazelnuts, chopped fine

Instructions

• Make the dressing. In a sealable jar, combine the shallots, garlic, sherry vinegar, water, salt, and pepper. Let that mixture sit for 5 minutes. Then, add the maple syrup, Dijon mustard, grainy mustard, thyme, and olive oil. Secure the lid on top and give it a good shake to combine. Set aside.
• Remove the stems from the lacinato kale and slice into thin ribbons (you should end up with 2-3 cups). Place in a large bowl. Trim the brussels sprouts and cut them in half lengthwise. From here, slice into thin ribbons. Place in the large bowl. Cut the radicchio head in half and remove the core. Then, cut the halves into quarters. Slice quarters into thin ribbons and transfer to the large bowl.
• Drizzle the vinaigrette over the greens and season well with salt and pepper. Toss to combine. At this point, I like to transfer the greens to a large platter and scatter the finely chopped hazelnuts on top. Enjoy!

Author: Laura Wright

Course: Salad, Side Dish

Diet: Gluten Free, Vegan, Vegetarian

Keyword: brussels sprouts, christmas, kale, mustard, radicchio, thanksgiving, winter, winter salad