During the holidays, I crave salads to break up the amount of heavy eating I endure between Thanksgiving and Christmas. A hearty but healthy winter salad usually curbs my appetite and makes me feel a little bit better about my choices. I don’t have a specific winter salad that I turn to — I usually use what I have in my refrigerator at the time: kale, shaved brussel sprouts, root vegetables, grains, and toasted nuts. I’m less about the mix in the salad and more about the salad dressing. This lemon mustard dressing is my go-to during the winter. Easy to make, the salad dressing is tangy and peppery and sturdy enough to coat the heartier winter vegetables. It also pairs well with chicken, turkey, and pork. You can make the dressing about 12 hours before serving. The recipe below includes a suggested salad mix, but feel free to experiment with other winter vegetables, cheeses, and garnishes. 

Lemon Mustard Salad Dressing 

Ingredients 

For Salad Dressing
½ small shallot, finely chopped
½ large lemon, juiced
1 garlic clove, minced
2 tablespoons Dijon mustard
Salt and ground black pepper, to taste
⅓ cup olive oil

For Salad
1 large bunch kale, stemmed and chopped
6 ounces brussels sprouts, thinly sliced or shaved
1 Pink Lady or Cameo apple, cored and thinly sliced
2 ounces Parmesan cheese, grated
¼ cup walnuts or pine nuts, toasted 

Directions 

1. In a medium bowl, whisk together shallot, lemon juice, garlic, and mustard. Season with salt and pepper. Vigorously whisk oil into the mustard mixture to emulsify; set aside. 
2. In a large bowl, toss kale, brussel sprouts, and apples together. Drizzle dressing over salad and toss to coat. Add more as desired. Top with grated cheese and toasted nuts, serve immediately. 

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