This is one of my top two favorite salads (the other is my miso shrimp and avocado salad). It’s crunchy, colorful, and filled with healthy ingredients like Brussels sprouts, chopped kale, pomegranate arils, creamy avocado, and candied pecans. Completely vegan and gluten-free, it’s a perfect holiday side dish, easy lunch, or delicious weeknight dinner.
Prepare the vinaigrette, first, or up to several days ahead of time. Add all of the ingredients for the vinaigrette to a small jar and shake well to combine. Season to taste.
Toss all of the salad ingredients together in a large bowl, however, wait until just before serving to add the avocado and candied pecans and walnuts.
Combine the salad with the vinaigrette. Best served immediately.